Butternut Squash Organic Risotto Recipe |

Butternut Squash Organic Risotto Recipe ~ A Gluten Free Pressure Cooker Recipe

  • Author: Halle Cottis
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: side dish
  • Method: pressure cooker
  • Cuisine: american


Butternut Squash Organic Risotto Recipe ~ A Pressure Cooker Recipe!


  • 2 tbsp butter
  • 3 tbsp chopped fresh sage
  • 2 cups butternut squash, peeled and cubed
  • 1 small onion, chopped
  • 1 tsp salt
  • 3 large cloves of garlic, smashed
  • 1 1/2 cup organic arborio rice
  • 1/4 cup white wine
  • 2 cups water
  • 2 cups homemade chicken stock
  • 1 cup goat cheese (crumbled)
  • sea salt and pepper to season


  1. In a pressure cooker over medium high heat or on the sauté setting (if using an electric pressure cooker) , heat the butter just until the bubbles or foam disappear, about 1 minute.
  2. Add sage and cook for a minute.
  3. Stir in chopped onions and allow the onions to cook until soft, about 5 minutes.
  4. Add in garlic, butternut squash,and 1 teaspoon of salt and stir until evenly coated. Cook for another 5 minutes or until the squash becomes a bit tender.
  5. Add the rice, white wine, stock and 2 cups of water and bring to full pressure on the high setting.
  6. Lower heat to maintain a high pressure or if using an electric pressure cooker just set timer for 3 minutes.
  7. Cook at maintained high pressure for 3 minutes and use the quick release method to release the pressure once the 3 minutes is done.
  8. Stir in the crumbled goat cheese and season with salt and pepper if needed.
  9. Troubleshooting ~ if there is still a lot of liquid, allow the risotto to sit for 10 minutes to thicken.


Recipe adapted from Food Network Kitchen


  • Serving Size: 1 serving