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+ servings
Risotto with Butternut Squash and Sage
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
When you know that you can make a risotto in 7 minutes, you'll make it a regular dinner option. Use this butternut squash risotto recipe as a basic recipe for pressure cooker risotto and swap out the butternut squash and sage for other ingredients that suit you.
Course: Entrées, Side Dishes
Cuisine: Italian
Keyword: Vegetarian, Pasta
Servings: 6
Calories: 347 kcal
Author: The Blue Jean Chef, Meredith Laurence
  • 1 tablespoon olive oil
  • ½ cup shallots chopped, about 1 large shallot
  • 2 cloves garlic minced
  • 1 small butternut squash peeled and cut into ½-inch dice
  • 2 tablespoons fresh sage chopped
  • cups Arborio or Carnaroli rice
  • ½ cup white wine
  • cups chicken or vegetable stock
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 1/2 lemon juiced
  • 2 teaspoons salt freshly ground black pepper
  • ¼ cup fresh parsley chopped
  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the oil and cook the shallots and garlic for a few minutes. Add the butternut squash and sage and cook for another few minutes, browning lightly. Add the rice, wine and stock and lock the lid in place.
  3. Pressure cook on HIGH for 7 minutes.
  4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
  5. Stir in the cheese and season to taste with lemon juice, salt and pepper. Sprinkle the chopped parsley on top.
Nutrition Facts
Risotto with Butternut Squash and Sage
Amount Per Serving
Calories 347 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 7mg2%
Sodium 1050mg44%
Potassium 673mg19%
Carbohydrates 61g20%
Fiber 4g16%
Sugar 5g6%
Protein 9g18%
Vitamin A 13530IU271%
Vitamin C 34.9mg42%
Calcium 136mg14%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.