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#Acorn squash risotto instant pot how to#

We love this risotto with Lemon & Herb Roasted Chicken or a Runny Yolk Egg for a protein-rich pairing. It’s perfect for the holiday table, as a quick weeknight entrée or side, or any time you’re craving a savory, fall-filled dish! What to Serve with Butternut Squash Risotto We hope you LOVE this butternut squash risotto! It’s: Lastly we add vegan parmesan for an extra savory + salty touch, and the results are just divine! It is optional but highly recommended!įinally, it’s time to smash some squash and garlic and add it to the creamy, dreamy risotto. While the squash is in the oven and the rice is getting creamy, there’s time for the sage and pine nut topping! Toasted sage and pine nuts combine with salt for an herby, savory, and totally delectable garnish. After just 8 minutes of hands-off cook time in the Instant Pot, arborio rice blossoms into risotto! Risotto in the Instant Pot is a lot like stovetop risotto but without the stirring! Vegan butter and dry white wine bring a savory-sweet balance, while coconut milk and water combine for ultra creamy results. While the squash and garlic roast, we can start the risotto in the Instant Pot for some ninja-style kitchen multitasking. Some of the squash gets saved for topping the finished risotto, but we smash most of it with the garlic and add it to the rice.

#Acorn squash risotto instant pot how to#

The following is our creamy, butternut squash-filled take! How to Make Instant Pot Butternut Squash Risottoįirst, we roast butternut squash and garlic until perfectly caramelized. Since then, many flavor variations have been created.

The first version was called Risotto alla Milanese, and it was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Risotto is a rice-based dish that’s believed to have originated in Milan, Italy. Just 9 ingredients required! Let us show you how it’s done! What is Risotto? This fall-forward risotto combines the sweet and wholesome goodness of butternut squash with roasted garlic and creamy arborio rice for the ultimate comforting entrée! And with the ease of the Instant Pot? We’re obsessed.ĭid we mention the optional pine nut and sage topping? Your dinner (or holiday) guests will be stunned, friends. It was only a matter of time before we brought them together. Adding some freshly chopped sage again and more bacon will perk up this dish considerably.We try not to play favorites in the MB kitchen, but we’re BIG fans of butternut squash and risotto. Just defrost in the fridge overnight or in the microwave and reheat as desired. It will still taste good and it will keep you from wasting food. You can also freeze leftovers from this Instant Pot risotto if desired, but the "rice" might not reconstitute so well. Reheat gently in the microwave or on the stovetop over low heat. This recipe will keep in the fridge for 4 to 5 days, like most of the ones we put together here. How to Store Instant Pot Paleo Butternut Squash Risotto Serve with strawberries and/or blueberries instead of grapes, if desired.Skip the asparagus altogether and make a green salad to serve alongside this Instant Pot paleo butternut squash risotto, and prep it accordingly.(And next time, make our vegan butternut squash casserole meal prep.) Sprinkle on some nutritional yeast for a nutty, cheese-like topping. Make this vegan by eliminating the bacon and using vegetable stock.

If you don't need to eat this as a paleo risotto,(i.e, you eat cheese), by all means dust some freshly grated Parmesan over the top of this dish.

Skip using sweet potatoes instead they will likely get too soft.

We like butternut because it's widely available and you can often find them in grocery stores in the produce department, pre-cut and shrink-wrapped, which saves you time.

Other squashes would work here, too, as long as they are firm and orange-fleshed, such as kabocha, hubbard, or acorn squash.