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On a Journey to Love Myself and (the food in) the World Around Me.

Butternut Squash Risotto [In the Rice Cooker or Instant Pot] [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 15, 2014, 59 comments

Risotto is a pretty awesome rice dish.  The truth, though, is that I would probably never make it if I had to make it the traditional way, which involves stirring, and an abundance of time. Luckily I have two devices that will make risotto for me: my Zojirushi Rice Cooker and my Instant Pot. The latter has become my favorite as of late because it is oh so fast.  Risotto in 15 minutes, almost completely hands off?  < It can do that. 

My go to – typical risotto recipe is my Mushroom Risotto, which I first started making in the rice cooker before I had the Instant Pot.  I make it a lot.  So much, in fact, that I decided it needed a bit of a change.  And – with summer here to stay, I figured some nice CSA vegetables would go nicely into a risotto.  Butternut Squash Risotto [Vegan/Gluten Free]I chose butternut squash in this risotto because … well, it’s what I had in the fridge.  I also am seriously in love with how perfectly the Instant Pot cooks the butternut squash.  < for real…as you’ll see again next week.  You can really use this as a base and switch the vegetables out however you’d like.  Butternut Squash Risotto [Vegan/Gluten Free]Arboria rice is a special kind of short grain rice. It’s known for being firm and creamy.  It also blends well with just about any flavor you throw at it.  I especially enjoy it for it’s creamy consistency – since a dairy-free-world is often a creamy-consistency-free-world.  This type of rice should be available at most grocery stores – although the store I frequent didn’t carry it.  Any other type of rice won’t make ‘risotto’ in this recipe.  

So, are you ready to make a wicked fast dinner?  Let’s hop to it.  Butternut Squash Risotto [Vegan/Gluten Free]

Butternut Squash Risotto
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Ingredients
  1. A dab of oil for sauteing the vegetables
  2. 1/2 a cup of chopped onion
  3. 3 cloves of minced garlic
  4. 1 red bell pepper, diced
  5. 2 cups of peeled and diced butternut squash
  6. 1 + 1/2 cups of arborio (risotto) rice
  7. 3 + 1/2 cups of vegetable broth
  8. 1/2 a cup dry white wine
  9. 1 package of white mushrooms (8 oz)
  10. 1 teaspoons salt
  11. 1 teaspoon black pepper
  12. 1/2 teaspoon coriander
  13. 1/4 teaspoon oregano
  14. About 3 cups of greens - I used a spinach, kale and chard mixture
  15. 1 large handful of parsley
  16. 1 + 1/2 a tablespoon nutritional yeast
In the Rice Cooker
  1. Turn your rice cooker on, but leave the lid open
  2. Add the oil to the rice cooker and let it heat while you prep the ingredients
  3. Add the onions, garlic, red bell pepper and butternut squash and stir to soften. They won’t brown, but they’ll get slightly soft
  4. Add the Arborio rice, stir well again
  5. Add the wine, vegetable broth, mushrooms, salt, pepper, coriander and oregano, stir well
  6. Close the rice cooker lid and restart the cooking timer (for mine I have to click ‘reset’, and then ‘cook’ again)
  7. Let the rice cook for the prescribed cycle, when complete, stir well
  8. Transfer into a serving bowl and stir in: greens, parsley and nutritional yeast and black pepper. Stir well. It will thicken after a few minutes.
  9. Serve warm
  10. Store any leftovers in an airtight container, once cooled completely.
For cooking in the Instant Pot
  1. Using the saute feature, heat the Instant Pot with a bit of oil
  2. Add the onion, garlic, bell pepper and butternut squash and saute for about 3 - 5 minutes or until starting to brown
  3. Add the rice, and stir well.
  4. Add the vegetable broth, wine, mushrooms, salt, black pepper, coriander and oregano and stir well.
  5. Close the lid and put the pressure valve to "sealed"
  6. Click "manual" and reduce the time to 5 minutes
  7. When Instant Pot finishes, carefully release the pressure immediately
  8. Stir in greens, parsley and nutritional yeast and let sit for about 5 minutes to thicken
  9. Serve warm
  10. Store any leftovers in an airtight container, once cooled completely.
Adapted from A Recipe by Rachel Cotterill
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

 I shared this recipe on GFE’s gluten free Wednesday.  Click here for other Gluten Free Recipes. 

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59 thoughts on “Butternut Squash Risotto [In the Rice Cooker or Instant Pot] [Vegan/Gluten Free]

  1. We had this for dinner tonight and it was WONDERFUL. I chopped up two small butternut squash- so I did use more than 2 cups of squash. Cooked it in my Instant Pot. Amazing. Will be making this again. Thank you!

    • Hi Lisa!
      Frozen should work just fine. I would leave the cook time the same, to make sure the rice cooks through. You don’t have to worry about t hawing the squash – however – it may take a bit longer to come to pressure at first, since some of the ingredients are cold!

  2. Hi, I just got my Instant Pot and I’m wondering about the cooking time given here — does click manual and reduce the time to five minutes mean that it only takes five minutes to cook? Or does Manual set a certain amount of time and then you just reduce by five minutes? Apologies if this is a stupid question. Thanks so much for your help — looking forward to making this!

    • Not a stupid question at all!
      When you click the manual button (depending on your model) it will usually start at 30 minutes. You’ll click the ‘ – ‘ button to reduce this to 5 minutes.
      This isn’t the total cooking time, though, as the pot has to come to pressure first – which can take from 10 – 20 minutes depending on the temperature of the food inside, as well as the volume 🙂
      I can’t wait to hear how you like it!

  3. Loved this! Thanks for the recipe. Didn’t have mushrooms or red peppers, and it turned out great just the same.

  4. Everyone should buy an instant pot just to cook this amazing recipe. We LOVED it. Topped it with feta at the table rather than adding the yeast or topping with Parmesan. Family raved about it! I can’t believe that risotto is so easy!

  5. LOVED IT!!! My family doesn’t care for mushrooms so I added more squash. This is a keeper. Didn’t miss the fat or cheese in this fantastic risotto. Thank you.

  6. Hi. Thank you so much for posting this dish. I was very excited to find a vegan risotto recipe, especially for the instant pot. However, just want to say, this certainly did not take me 15 minutes. Maybe there could have been 15 – 20 minutes in the pot, but from start to stop I look me 90 minutes. I know I am not the fastest, but how long did it really take you to make this?

    • Interesting! I am a super speedy cooker 😀 It didn’t take me log at all to chop the veg and throw everything in! But perhaps add a few minutes for that, yes!
      The best part is it is hands off once it is in the pot! No more stirring for hours!

  7. Oh my goodness, this recipe is phenomenally delicious!
    Mum and I wanted to make risotto to use a pumpkin we had sitting in the fridge and this recipe gave us everything we had hoped for.
    We used the pressure cooker method, best ever!
    We subbed 1tsp ground sage in place of coriander and oregano. We mixed through baby spinach leaves as the greens. We added toasted pine nuts and cherry tomatoes at the end and sprinkled with shallots to serve.

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  9. OUTSTANDING. I’m a new vegan with an omnivore hubby and kiddos, so it’s been a challenge to find “family dinner” vegan recipes that everyone likes. I made white bean pot pie that got the following comments – “This is great, but it would be better with chicken.” Usually no matter what I make, vegan or not, one kid will love it, the other will hate it. They will eat anything because they know I’m not a short order cook and refuse to make a second meal if they don’t like something, but the grumbling is, well, frustrating. So I tried this risotto in my Instant Pot – with a couple small changes. Mine had no mushrooms and I substituted fresh thyme instead of oregano because it was what I had handy. Also, I chopped up some shelled pistachio nuts to sprinkle on top for extra crunch/protein. This was sooooo good. My kids devoured it (not a grain left on their plates) and were excited to get it in their thermoses for lunch the next day. THANK YOU!

    • Wow!! This totally made my day!!! 😀 I am so glad that they loved it!! Your additions sound awesome – pistachios – what a great idea! The cool thing about this recipe is that you can also switch it up – feel free to add other veggies for a variety of dishes 😀 It sounds like your family is giving this a good shot – which is awesome. You’re doing amazing things for your health – keep it up!

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  13. So excited to try this for a vegan friend and pair with some baked garlic Parmesan chicken for the no vegans. Just wondering how many people you would say this recipe serves? Thanks!

  14. This was the first dish I made in my new Instant Pot. it was really delicious! Re-starting my plant-based eating and I am already looking forward to the next time I make it. Thanks for sharing your recipe!

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