Creamy Instant Pot Butternut Squash and Goat Cheese Risotto

Ingredients

For the risotto

• 2 tablespoons 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 Arborio rice for risotto (gluten-free)
• ¼ cup white wine or white grape juice (optional—can substitute another ¼ cup broth)
• 2 cups butternut squash, cut into ½-inch cubes
• 2 cups gluten-free chicken or vegetable broth
• 4 ounces soft goat cheese
• ¼ cup toasted pine nuts

For the chive oil

• ¼ cup olive oil
• 3 tablespoons fresh chives
• Salt and pepper to taste

Instructions

Make the risotto (Instant Pot)

1. Set the Instant Pot to the sauté function. When hot, add the olive oil and diced onion with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, for 2–3 minutes until the onion begins to soften.
2. Add the minced garlic, minced sage, and grated nutmeg. Cook for about 30 seconds until fragrant.
3. Add the Arborio rice and cook, stirring, for 2 minutes to lightly toast the grains and release starch.
4. Pour in the wine or grape juice (if using) and scrape up any browned bits from the bottom of the pot as the liquid evaporates, about 1–2 minutes.
5. Stir in the butternut squash and the 2 cups of broth. Secure the lid and set the Instant Pot to pressure cook on high for 6 minutes.
6. When cooking is complete, allow a natural release for 5 minutes, then carefully perform a quick release to release remaining pressure.
7. Remove the lid, add the soft goat cheese, and stir vigorously until the cheese is fully incorporated and the risotto is creamy. Adjust seasoning with salt and pepper to taste.
8. Spoon into bowls and finish with a drizzle of chive oil, toasted pine nuts, and a crack of black pepper.

Make the chive oil

1. Combine ¼ cup olive oil and 3 tablespoons fresh chives in a blender or food processor with a pinch of salt and pepper. Puree until smooth and bright green. Transfer to a small pitcher or squeeze bottle for drizzling.

Notes

For the stovetop method, you will need about 4–5 cups of warm broth. In a heavy-duty pot or Dutch oven, heat the oil over medium-high heat and sauté the onion with salt and pepper until soft, about 5 minutes. Add garlic, sage, and nutmeg and cook briefly. Toast the rice for 2 minutes, deglaze with wine, then add the squash. Add enough warm broth to just cover the rice, bring to a simmer, and stir until most of the liquid is absorbed. Keep adding warm broth, about 1 cup at a time, allowing the rice to absorb the liquid before adding more. Continue until the rice is al dente and the mixture is creamy, about 25 minutes total. Stir in the goat cheese at the end for richness.

Tips: Use a short-grain arborio rice for the best creamy texture. If you like a smoother risotto, mash a few cubes of cooked squash into the rice before adding the goat cheese. Toast pine nuts in a dry skillet over medium heat until they turn golden and fragrant—watch them closely as they can burn quickly.

Nutrition (approximate)

• Calories: 561 kcal
• Carbohydrates: 55 g
• Protein: 11 g
• Fat: 33 g
• Saturated Fat: 8 g
• Sodium: 692 mg
• Fiber: 4 g
• Sugar: 4 g

Nutrition information is automatically calculated, so it should be used only as an approximation.