Instant Pot Squash Risotto2024-02-04
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat7 g
Trans Fat0.2 g
Unsaturated Fat10 g
Instant pot squash risotto. Try our mouth-watering Instant Pot Squash Risotto for a quick and satisfying meal. Perfectly cooked squash and creamy risotto, all in one pot.
What is Kabocha Squash
Kabocha squash, also known as Japanese pumpkin, is a winter squash variety that is popular in Asian cuisine. It has a unique flavor and texture that sets it apart from other types of squash.
One of the distinguishing features of kabocha squash is its dense, sweet flesh. It has a rich, nutty flavor that is often compared to chestnuts or sweet potatoes. The texture is smooth and creamy, making it perfect for soups, stews, and purees.
In terms of appearance, kabocha squash has dark green skin with pale green stripes or spots. The skin is edible and becomes tender when cooked, so there’s no need to peel it before using. The flesh is a vibrant orange color, which adds a beautiful pop of color to any dish.
Kabocha squash is also known for its nutritional benefits. It is low in calories and packed with vitamins A and C, as well as fiber and potassium. It’s a great addition to a healthy diet and can help support immune function and promote good digestion.
When it comes to cooking with kabocha squash, there are endless possibilities. You can roast it, steam it, or even use it as a substitute for pumpkin in recipes. Its natural sweetness pairs well with savory ingredients like garlic, onions, and herbs, making it a versatile ingredient in both sweet and savory dishes.
In conclusion, kabocha squash is a delicious and nutritious winter squash variety that adds flavor, color, and texture to a wide range of dishes. Its unique taste and versatility make it a favorite among chefs and home cooks alike. So next time you’re looking for a new ingredient to try, give kabocha squash a chance and discover the wonderful world of flavors it has to offer.
How to Make Squash Risotto in an Instant Pot
To make squash risotto in an Instant Pot, you’ll need a few key ingredients and some simple steps. Start by finely chopping one yellow onion and one celery rib. Heat two tablespoons of olive oil in the Instant Pot and sauté the onion and celery until they become translucent.
Next, add two cups of cubed kabocha squash and four diced cloves of garlic to the pot. Sauté for a few more minutes until the squash starts to soften.
Now it’s time to add the risotto rice. Measure out one cup of Arborio or Carnaroli rice and add it to the pot. Stir everything together to coat the rice with the oil and vegetables.
To enhance the flavor, add one tablespoon of freshly chopped rosemary. This herb pairs beautifully with the sweetness of the squash.
Now it’s time to add the liquid. Pour in four cups of vegetable or chicken broth, ensuring that the rice is fully submerged.
Secure the lid on the Instant Pot and set it to high pressure for six minutes. Once the cooking time is complete, allow the pressure to release naturally for five minutes before manually releasing any remaining pressure.
Give the risotto a good stir to incorporate any remaining liquid and let it sit for a few minutes to thicken. Serve the squash risotto hot, garnished with some additional rosemary if desired. Enjoy this creamy and flavorful dish that perfectly combines the sweetness of squash with the richness of risotto.
Squash Risotto Serving Suggestions
Once you’ve made a delicious batch of squash risotto in your Instant Pot, it’s time to think about how to serve it. Here are a few serving suggestions to elevate your squash risotto and make it even more enjoyable.
1. Garnish with Fresh Herbs: Sprinkle some freshly chopped rosemary on top of your squash risotto to add a burst of flavor and a touch of freshness. The aromatic herb pairs well with the creamy texture of the risotto and complements the earthy sweetness of the squash.
2. Add a Drizzle of Olive Oil: Just before serving, drizzle a bit of high-quality olive oil over the top of your squash risotto. This will enhance the richness of the dish and add a silky mouthfeel. It also adds a beautiful sheen to the risotto, making it even more appetizing.
3. Serve with Grated Parmesan Cheese: For an extra layer of flavor, sprinkle some grated Parmesan cheese over your squash risotto. The salty, nutty taste of the cheese pairs perfectly with the creamy squash and adds a delightful umami element to the dish.
4. Pair with a Fresh Salad: To balance out the richness of the risotto, serve it alongside a fresh green salad. The crispness of the salad will provide a refreshing contrast to the creamy risotto, creating a well-rounded meal.
5. Serve as a Side Dish: Squash risotto can also be served as a side dish to accompany roasted meats or grilled vegetables. Its creamy texture and savory flavors make it a versatile accompaniment that adds depth to any main course.
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How to Store Leftovers
Storing leftovers is an important step in ensuring that you can enjoy your squash risotto for another meal. Here are some tips on how to store your leftover squash risotto properly.
1. Use Airtight Containers: Transfer the leftover squash risotto into airtight containers. This will help to keep it fresh and prevent any odors from seeping into the risotto. Make sure to leave some space at the top of the container to allow for expansion as the risotto freezes.
2. Refrigerate or Freeze: If you plan to consume the leftovers within the next few days, store them in the refrigerator. The risotto will stay fresh for up to 3-4 days. If you want to store the leftovers for a longer period, you can freeze them. Frozen risotto can last for up to 3 months.
3. Label and Date: To avoid confusion, label the containers with the date you stored the leftovers. This will help you keep track of how long they have been stored and ensure that you consume them within the recommended time frame.
4. Thawing and Reheating: When you’re ready to enjoy your frozen squash risotto, thaw it overnight in the refrigerator. Once thawed, you can reheat it in the microwave or on the stovetop. Add a splash of broth or water to help restore the creamy texture.
By following these storage tips, you can ensure that your leftover squash risotto stays fresh and delicious for future meals. Whether you choose to refrigerate or freeze the leftovers, you’ll be able to enjoy the flavors of this comforting dish whenever you desire.
Instant Pot Squash Risotto
- 1 yellow onion, peeled and finely chopped
- 1 celery rib, finely chopped
- 2 tablespoons olive oil
- 2 cups kabocha squash, cubed
- 4 cloves garlic, peeled and diced
- 1 tablespoon chopped fresh rosemary
- 2/3 cup (160 ml) dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups uncooked Arborio rice
- 3 cups (750 ml) chicken stock
- To Finish Risotto:
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter
To cook risotto in the Instant Pot, turn it on Saute (Normal Mode) and add onions, celery, and olive oil. Saute for 2-3 minutes, then add diced squash and garlic and saute for another minute.
Pour in white wine to clean the pot, stir well, and press Cancel to stop sauteing. Add rosemary, salt, pepper, and 2 cups of Arborio rice (don't rinse it).
Pour in 3 cups of chicken stock and stir everything. Close the lid and pressure cook on high for 5 minutes. When done, use Quick Release to release the pressure.
To make pan-fried squash, heat olive oil in a large skillet while the risotto is cooking. Add diced squash, rosemary, and salt to the skillet and cook for a few minutes on each side. You can cover the skillet with a lid to make sure it cooks evenly and quickly.
To finish the risotto, stir it after quickly releasing the lid. Then, lemon juice, butter, and Parmesan cheese and mix until they melt into the risotto. Sprinkle some chili flakes and pan-fried squash on top before serving.