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

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

5 from 1 vote

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: 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:

¼ cup Pastene Olive Oil
3 tablespoons fresh chives
Salt and pepper

US Customary - Metric

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