This recipe for Butternut Squash Risotto With Mushrooms and Kale is so simple to make! If you have felt intimidated by the idea of risotto and stirring that pot for hours, this is a much easier version as it is made in an electric pressure cooker!
Making risotto may seem intimidating because it can be considered a technical dish that's tricky to master. Not only does a traditional risotto take constant attention, but it also takes a lot of time to cook. This can be off-putting when it comes to weeknight dinners.
Lucky for us, meals like this Instant Pot butternut squash risotto make things so much easier! You don't have to constantly stir and it leaves your hands free to work on all the other things on your to-list while making a delicious meal. This saves time and energy. You simply add the ingredients and let your Instant Pot go to work. Good recipes don't have to be time-consuming!
I used to be really skeptical of pressure cooker risottos, but let me tell you, my thoughts have changed. I love them now!
Why This Recipe Works
Seasonal flavors- Instant Pot butternut squash risotto has a nutty, warm taste that pairs perfectly with so many fall and winter dishes. While it's available year-round, the peak season for its flavor is the cooler months. The natural sweetness of the squash and nutmeg pair together so well.
Time Saver- Compared to traditional risotto, this Instant Pot recipe takes a fraction of the time. The best part is that it's totally beginner-friendly and doesn't require a watchful eye over the stove. This leaves you plenty of time to whip up some Cast Iron Pork Tenderloin to serve as your main dish!
Ingredients
This recipe is so simple that even a total Instant Pot beginner can pull it off flawlessly. Part of having a successful recipe is preparing your ingredients ahead of time so you aren't running around the kitchen looking for things. Here is what you need for this delicious butternut squash risotto recipe:
Arborio Rice (check the details below about why you should use arborio rice) This rice looks different than long grain rice. It's a short-grain rice that is high in starch due to the milling process. The higher starch content gives this rice a naturally creamy and chewy texture.
Butternut Squash- This ingredient is the star flavor of the dish. Butternut squash has a natural sweetness that makes it a delicious addition to sides like this risotto. It's also perfect in my roasted butternut and bacon toast!
I went with fresh, but you can also use frozen cubed butternut squash if you let it run under some cool water to thaw. If you add frozen butternut squash, it will add extra water to your risotto and throw off the cooking time, so it's best to avoid frozen squash. You can definitely use leftover roasted squash in this recipe too!
Onions- Onions add a delicious caramelized flavor to this dish. Sautéing the onions is the key to releasing more flavor and aroma, which pairs amazingly well with each salty crunch of bacon.
Kale- The natural sweetness of the squash and onions really balance the bitterness of the kale. If you have some baby spinach on hand, feel free to swap that in instead.
Mushrooms- The greatest thing about mushrooms in this recipe is the umami they add to the risotto. Umami is the taste sensation of earthy, savory goodness that heightens the flavor in dishes.
Bacon- You don't have to include bacon, but it adds so much flavor. The saltiness from the bacon balances the sweetness in the squash making for such a delicious bite! The onion is sautéed in the bacon grease giving it even more of that bacon flavor throughout the dish. If you choose to omit the bacon, feel free to use extra virgin olive oil or your favorite neutral oil for sautéing.
Garlic- We can't leave out this delicious aromatic. Garlic is the perfect addition to this savory dish. If you aren't a fan, feel free to leave it out, but trust me, it adds a sweet and buttery flavor that elevates this risotto recipe in a unique way.
Vegetable broth or Chicken Stock- If you're vegetarian, you can omit the bacon and use vegetable stock for this risotto recipe. Because rice requires a lot of liquid to absorb and soften the grains, you'll want to use stock instead of water so all the yummy chicken broth flavor gets infused with the rice. This simple trick will add more flavor to all your rice dishes!
Grated Parmesan Cheese- This is an important ingredient for all risotto recipes. The perfect cheesy taste and extra creamy texture come from the grated parmesan cheese.
Ground Nutmeg- You only need a little bit of nutmeg, but you don't want to skip this ingredient! It adds a hint of spice to this dish which really takes it to the next level.
What is Arborio Rice?
Great question. Does it really matter if you use arborio rice in this butternut squash risotto? Short answer, yes!
Arborio is a short-grain rice that has not gone through as much milling as its longer-grain cousins. Because of this, it retains more of its starch. The starch is exactly what good risotto needs to make it creamy.
Arborio has a high amount of amylopectin (I always remember this from culinary school, my name is Amy after all...) which is the starch in the rice. As the rice cooks, it releases the starch and produces a beautiful, creamy sauce while still maintaining firm, yet chewy rice. These are the qualities that make risotto so absolutely delicious.
I realize it is more expensive than your average long-grain, but arborio is worth it. I buy mine in the bulk bins at my local Winco which helps save money.
How To Make Instant Pot Butternut Squash Risotto
Render the bacon fat
I start my risotto by rendering the bacon. Why bacon? Well, any smoked meat will work honestly. I only used 2 slices of bacon, but even that small amount adds so much flavor! Set your pressure cooker on saute and add the bacon pieces.
Saute until crispy and remove the bacon from the pot. Leave the bacon grease, though. We will use this to sauté the other veggies.
Sauté the veggies
Next, sauté the onions for 1-2 minutes. They will start to turn light brown and become fragrant. If you aren't using bacon, feel free to sauté the veggies in olive oil.
Then, add in your mushrooms and garlic. Sauté them for a minute or two as well. Stir frequently and keep an eye on the garlic to prevent it from overcooking.
Pressure cook the risotto
Finally, add in your remaining ingredients and give them a good mix. Press the cancel button to turn off the sauté mode. This is an important step before placing the lid on the Instant Pot. If you try to place the lid on while the pot is still on sauté mode, it will give you an error message.
Secure the lid, then set it to pressure cook on high for 8 minutes.
Testing The Risotto In The Pressure Cooker
Now, when your timer goes off on the pressure cooker do a quick release on the pot.
If you're new to Instant Pots, quick release means that you press the button on the lid to release the pressure from the pot. It may spit and steam will come out, this is normal. Do not try to open the lid until the pressure indicator pin has dropped, signaling all of the built-up pressure has been released and it's safe to open the lid.
Once the pressure is gone, remove the lid. Check the risotto. When done, it should be creamy and the rice should have absorbed most of the water. Through stirring and breaking down the squash, the risotto should have an orange color similar to how it looks in my pictures.
If there is still too much liquid, don't worry. Let it cook for another few minutes on saute mode. I had this with mine and let it go another 3 minutes. There is variation, as all pots cook differently, but it's an easy fix in this case.
To finish it up, add in the parmesan, then give it a good stir. I am telling you, this Butternut Risotto with Mushrooms and Kale is so simple to make in the pressure cooker!
Topping the Butternut Risotto
I like to top this delicious risotto with the remaining crispy bacon, more parmesan cheese, and a good sprinkle of salt and pepper. I love the flavor of ground black pepper because it adds just a bit of heat to this creamy dish.
The Finished Instant Pot Butternut Squash Risotto
Here is the finished and beautiful butternut risotto. It is creamy, full of flavor and so simple to make!!
If you liked this risotto made in the Instant Pot, you should check out my Pumpkin Risotto with Crispy Bacon. It is also a really delicious, super simple recipe!
Maybe you are looking for a fun mocktail to go with your risotto? What about this Pomegranate Vanilla Drink? It is so good!! Or even this Virgin Sangria?
How about a perfect dessert to follow? These Gingerbread Cupcakes With Orange Buttercream are new on the website and totally delicious. Maybe you want something a little lighter? How about some lemon cookies with lemon drizzle? Yeah, they are so good! These pie pops are also a really fun option!
Tips
- To make this instant pot risotto vegetarian, swap the chicken stock for vegetable stock and omit the bacon. Use a neutral oil of choice for sautéing the vegetables.
- Don't adjust the salt until after you add parmesan. It's a salty cheese and if you taste it before adding the cheese and use additional salt, you might end up with salty risotto.
- Enjoy this butternut squash risotto immediately for the best taste! You can store it in the fridge and reheat it in the microwave, but it's super quick to make and tastes the best right away.
More delicious butternut squash recipes:
- Couscous Kale Salad
- Simple Vegetarian Rice Bowl
- Sprouted Barley Butternut and Beet Salad
- Autumn Kale Salad with Butternut
Butternut Risotto With Mushrooms and Kale
Ingredients
- 2-3 slices bacon chopped in small, ½-inch pieces I used a thick cut bacon and only 2 slices.
- ½ cup chopped onions I leave mine kind of a rough chop, but if you like a finer dice better, do that!
- 3 cups cubed butternut squash
- 1 tablespoon minced garlic
- 2 cups sliced mushroom
- 2 cups rouch chop kale
- 1 cup arborio rice
- 4 cups vegetable chicken stock
- ½ teaspoon salt We will adjust the seasoning after it is done cooking, so you may need more than this. This amount will depend on how salty your stock is.
- ½ teaspoon nutmeg It only takes a little to get that flavor!
- ½ teaspoon ground black pepepr I also sprinkle more on the top of the finished risotto
- ½ cup grated parmesan plus another tablespoon or 2 for topping after it is plated.
Instructions
- Heat your pressure cooker on saute or browning. Add the bacon and saute until it is good and crispy. With a slotted spoon, remove the bacon and place on a paper towel-lined plate.
- Place the onions in the pressure cooker with the bacon grease. Saute for 2 minutes and add in the mushrooms and garlic. Saute about a minute. In goes the rice, butternut squash, kale, stock, salt, pepper, and nutmeg.
- Cover and seal the pressure cooker. Adjust to pressure cook on high for 8 minutes. Once the time is up, quick release. When the pressure is released, remove the lid. If there is too much liquid, simply turn heat back to saute and cook, stirring frequently for another 2-5 minutes. Mine took about 3 minutes, but this will depend. All pressure cookers cook at different temps, you may not need this at all!
- Add in your parmesan. Mix well, then check for seasoning. Make sure you don't check seasoning before you add in the parmesan. It is a really salty cheese and makes a big difference when you add it in.
- Plate your risotto and top with the bacon and another sprinkle of parmesan.
Notes
- To make this instant pot risotto vegetarian, swap the chicken stock for vegetable stock and omit the bacon. Use a neutral oil of choice for sautéing the vegetables.
- Don't adjust the salt until after you add parmesan. It's a salty cheese and if you taste it before adding the cheese and use additional salt, you might end up with salty risotto.
- Enjoy this butternut squash risotto immediately for the best taste! You can store it in the fridge and reheat it in the microwave, but it's super quick to make and tastes the best right away.
Did you make this recipe? Let me know!