Overhead view of two white bowls filled with Butternut and Goat Cheese Risotto with a gray napkin and bottle of chive infused olive oil

Instant Pot Butternut Squash & Goat Cheese Risotto

It seems like a distant memory – making risotto the traditional way. The babysitting, the stirring, the slow addition of broth, the waiting for it to absorb, the repeating. Let’s just say I won’t go back to that method now that I have an Instant Pot. Now, that’s not to discourage those of you who do not have an Instant Pot – risotto is in fact worth the effort because it’s amazing. I’ve included directions for the traditional stovetop method below, so you can make this Instant Pot Butternut Squash & Goat Cheese Risotto with or without the Instant Pot. I just prefer the speedier method and I feel quite like a magician when I make it in the Instant Pot.

This recipe combines some of my favorite flavors – the sweetness of butternut squash with the tanginess of goat cheese, plus the savory herbaceous flavor of chive-infused oil. Delizioso! Speaking of Italian, in this recipe I used several products from Pastene, a company that specializes in Italian pantry staples like olive oil, arborio rice, minced garlic, pasta sauce, pasta, and more.

To make the risotto on the stovetop, you’ll need 4-5 cups of warm broth.

In a heavy-duty pot or Dutch oven, heat the oil over medium-high heat. Add the onion, salt, and pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the garlic, sage, and nutmeg and cook for 30 seconds. Add the rice and cook, stirring for 2 minutes. Deglaze the pan with wine and cook, stirring, until the liquid has evaporated. Add the squash.

Add enough broth to cover the rice, bring to a simmer and cook, stirring, until most of the broth has been absorbed. Continue adding broth, about 1 cup at a time, letting the rice absorb the broth each time. Continue until the rice is slightly al dente and creamy, about 25 minutes. Add the cheese and stir vigorously.

Closeup of Butternut and Goat Cheese Risotto in a white bowl

5 from 1 vote
Overhead view of two white bowls filled with Butternut and Goat Cheese Risotto with a gray napkin and bottle of chive infused olive oil
Print Recipe

Gluten-Free Instant Pot Butternut Squash & Goat Cheese Risotto Recipe

Prep Time20 mins
Cook Time15 mins
Pressure rise/release20 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 4 servings (as a side dish or 2 as a main course; makes ¼ cup chive oil)
Calories: 561kcal
Author: Gluten Free & More

Ingredients

For the risotto:

  • 2 tablespoons Pastene Olive Oil
  • 1 large white onion , diced
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper , plus more for serving if desired
  • 4 cloves garlic , minced
  • 8 sage leaves , minced
  • ½ teaspoon grated nutmeg
  • 1 cup Pastene Arborio Rice for Risotto
  • ¼ cup white wine or white grape juice , optional – can also use an additional ¼ cup of broth instead
  • 2 cups butternut squash cubes
  • 2 cups gluten-free chicken or vegetable broth
  • 4 ounces soft goat cheese
  • ¼ cup Pastene Pine Nuts , toasted

For the chive oil:

Instructions

Make the risotto:

  • Set the Instant Pot to the sauté function. Heat the oil then add the onion, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, for 2-3 minutes or until softened. Add the garlic, sage, and nutmeg and cook for another 30 seconds. Add the rice and cook for another 2 minutes, stirring often and scraping up any browned bits. Add the wine and cook, stirring and scraping up any browned bits, until the liquid has evaporated, about 2 minutes. Add the squash and broth.
  • Set the Instant Pot for pressure cook on high for 6 minutes. Naturally release for 5 minutes then manually release. Add the cheese and stir vigorously.
  • Serve drizzled with chive oil, toasted pine nuts, and a little more pepper.

Make the chive oil:

  • Puree the oil and chives together in a blender with a pinch of salt and pepper.

Notes

To make the risotto on the stovetop, you’ll need 4-5 cups of warm broth.
In a heavy-duty pot or Dutch oven, heat the oil over medium-high heat. Add the onion, salt, and pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the garlic, sage, and nutmeg and cook for 30 seconds. Add the rice and cook, stirring for 2 minutes. Deglaze the pan with wine and cook, stirring, until the liquid has evaporated. Add the squash.
Add enough broth to cover the rice, bring to a simmer and cook, stirring, until most of the broth has been absorbed. Continue adding broth, about 1 cup at a time, letting the rice absorb the broth each time. Continue until the rice is slightly al dente and creamy, about 25 minutes. Add the cheese and stir vigorously.

Nutrition

Nutrition Facts
Gluten-Free Instant Pot Butternut Squash & Goat Cheese Risotto Recipe
Amount Per Serving
Calories 561 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 8g40%
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Cholesterol 13mg4%
Sodium 692mg29%
Potassium 417mg12%
Carbohydrates 55g18%
Fiber 4g16%
Sugar 4g4%
Protein 11g22%
Vitamin A 7837IU157%
Vitamin C 19mg23%
Calcium 94mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Butternut Squash Chives Goat Cheese Instant Pot Italian Pastene Risotto
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