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InstaPot Butternut Squash Risotto 

***This can be made vegan by substituting ghee for olive oil and omitting the parmesan cheese. For additional nutty flavor sprinkle with nutritional yeast.


 Prep Time 20 minutes

 Cook Time 15 minutes




  • 2 tbsp ghee

  • 4 cloves garlic, minced

  • 2 Tbsp shallots, chopped finely

  • 2 cups butternut squash, peeled and cut into 1 inch cubes

  • 1 TBSP fresh sage PLUS 8 leaves for frying. 

  • 2 cups vegetable or chicken broth

  • 1/2 cup dry white wine

  • 1 1/2 cups pecorino (hard sheep’s milk cheese similar to parmesan)

  • 1/4 cup ghee or chilled unsalted butter (*Use 1 TBSP ghee to fry sage leaves. Use remaining ghee to saute squash and cauliflower)

  • 8 fresh sage leaves

  • Sea Salt and pepper to taste

  • *optional 1/3 cup cream 

  • *vegan version- Full fat coconut milk


  1. Add ghee, garlic, shallots, sage, butternut squash, broth, and risotto to Instant pot in that order.

  2. Sauté for 5 minutes stirring frequently.

  3. Cook on high pressure for 3 minutes then do a quick release of the pressure. 

  4. While risotto is cooking, melt butter in a small frying pan over medium-high heat and add sage leaves in a single row.

  5. Cook for 15-30 seconds until leaves crisp up then drain on a paper towel lined plate. Set aside.

  6. Remove lid when safe to do so and stir in cheese and additional broth for desired creaminess.

  7. Divide risotto among four bowls then top each with two crispy sage leaves and pecorino. Serve and enjoy!

Low-carb Cauliflower Version

You can find cauliflower rice in most produce sections of the grocery store. But, it is fresher, tastier and cheaper to do it yourself. Super easy too!

*when ricing cauliflower, pulse a few handfuls of florets at a time. If you overfill the bottom will become mushy. 

Pulse on/off until cauliflower becomes the size of rice. About 15 pulses.


Saute stirring frequently for about 10 minutes, adding broth 1/4 cup at a time until evaporated. 

Add Salt and Pepper and cook for an additional 5 min. or until squash is soft but still firm. Do not overcook, it will get mushy and discolored.

Continue to add broth approx. 1/2 cup at a time until liquid is absorbed and veggies are done. Approx. 15 minutes total.


Add 1/2 of cheese and cream. Stir until combined. Turn off InstaPot and spoon into bowls, topping with remaining cheese.


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