If you’ve been craving a dish that’s both comforting and impressively elegant, the Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe is going to be your new go-to. It perfectly combines velvety, creamy risotto with the natural sweetness of butternut squash, all elevated by the earthy crunch of crispy fried sage and the rich, nutty notes of brown butter. This dish is a beautiful example of how simple, seasonal ingredients can come together effortlessly in a pressure cooker to create something truly magical and soul-satisfying.
Ingredients You’ll Need
The magic of this recipe lies in its uncomplicated yet thoughtfully chosen ingredients. Each element brings something special — from the creamy risotto texture to the savory sweetness and aromatic herbs — making the final dish irresistible.
- 1 cup Arborio rice: The heart of risotto that gives you that perfect creamy consistency thanks to its high starch content.
- 2 cups peeled and cubed butternut squash: Adds a velvety sweetness and gorgeous golden color to the dish.
- 2 tablespoons fresh sage leaves: When frizzled in brown butter, these bring a crispy, fragrant finish.
- 4 tablespoons unsalted butter, divided: Used both to enrich the risotto and to create the irresistible brown butter sauce.
- 1 small shallot or 1/2 medium onion, finely chopped: Provides a delicate sweetness and depth of flavor as the cooking base.
- 2 garlic cloves, minced: Introduces a gentle punch of aromatic warmth without overpowering the dish.
- 4 cups warm vegetable or chicken broth: The cooking liquid that infuses the rice with flavor while keeping it tender.
- 1/2 cup freshly grated Parmesan cheese: Adds a salty richness and helps bind the risotto’s creamy texture.
- 1 tablespoon olive oil: For sautéing the aromatics gently before adding the rice.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
How to Make Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe
Step 1: Prep Your Squash and Sage
Begin by peeling and cutting the butternut squash into small, uniform cubes. This ensures they cook evenly and blend beautifully into the risotto. Meanwhile, give the fresh sage leaves a gentle pat dry—this keeps them crisp and tasty when you fry them later.
Step 2: Sauté Aromatics to Build Flavor
Set your pressure cooker to sauté mode or heat it over medium heat on the stove with olive oil. Toss in the finely chopped shallots or onions and minced garlic, stirring gently until they turn soft and translucent. This is your flavor foundation, releasing sweet and savory notes that will soak into the rice.
Step 3: Toast the Arborio Rice
Add the Arborio rice to the aromatics and cook for a couple of minutes, stirring constantly. This step is crucial as it toasts the rice just enough to release its starch and develop a slightly nutty aroma, setting the stage for a gloriously creamy texture.
Step 4: Combine Squash and Broth
Stir in the cubed butternut squash followed by the warm broth. Season the mixture with salt and pepper to taste, then give everything a good stir to distribute the flavors evenly before sealing the cooker.
Step 5: Pressure Cook to Perfection
Lock the lid and set your pressure cooker to high pressure for 6 minutes. This short but intense cooking bursts through so the rice plumps up nicely and the squash softens without turning mushy.
Step 6: Finish with Butter and Parmesan
Once the cooking cycle is complete, carefully release the pressure, remove the lid, and stir in the cold butter cubes along with the freshly grated Parmesan cheese. This enriches the risotto, giving it that irresistible velvety finish packed with aroma and flavor.
Step 7: Create Frizzled Sage in Brown Butter
In a small skillet, melt the remaining butter over medium heat. As it foams and turns golden brown, toss in the sage leaves and fry them until they become crispy and frizzled. The butter’s nutty aroma paired with the fragrant crispiness of sage offers the perfect textural and flavor contrast.
Step 8: Plate and Garnish
Serve the creamy risotto onto plates, then top generously with the frizzled sage leaves. Drizzle any leftover brown butter from the pan over the top and sprinkle with a little extra Parmesan if desired. This creates an elegant presentation that’s as delicious as it looks.
How to Serve Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe
Garnishes
A sprinkle of toasted pine nuts or a handful of microgreens can add a delightful crunch and freshness, while a light drizzle of extra virgin olive oil can introduce a fruity brightness. The frizzled sage itself serves as a stunning garnish that also enhances the dish’s aromatic profile.
Side Dishes
This risotto makes a fantastic centerpiece but pairs wonderfully with simple roasted vegetables like brussels sprouts or asparagus. A crisp green salad with a zesty vinaigrette provides a fresh counterpoint that balances the richness of the risotto.
Creative Ways to Present
For a wow-worthy presentation at your next dinner party, consider serving the risotto in hollowed-out small squash or deep, rustic bowls accented with edible flowers. Individual portions topped with a sage leaf and a Parmesan crisp create a restaurant-worthy dish in your own kitchen.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — though it’s so good you might not! — store them in an airtight container in the refrigerator for up to 2 days. The risotto will thicken after refrigeration, so loosen it with a splash of warm broth or water when reheating.
Freezing
Freezing risotto is not ideal since the texture can become grainy, but if needed, cool it completely and store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before gently reheating with added broth to restore creaminess.
Reheating
To reheat, place your risotto in a saucepan over low heat, stirring frequently and adding small splashes of broth or water to bring back that luscious creamy texture. Avoid microwaving as it can heat unevenly and dry out the risotto.
FAQs
Can I use frozen butternut squash for this recipe?
Absolutely! Frozen butternut squash works well here — just make sure to thaw and drain any excess moisture before adding it to the risotto so you don’t dilute the flavors.
Is it possible to make this risotto vegan?
Yes, substitute the butter with vegan margarine or olive oil, skip the Parmesan or use a vegan-friendly cheese alternative, and use vegetable broth. The recipe will still be flavorful and creamy.
Do I have to use a pressure cooker for this risotto?
While this recipe shines in a pressure cooker for speed and convenience, you can make it on the stovetop too. It just takes longer and requires you to stir frequently to get that creamy perfect texture.
Can I prepare the frizzled sage ahead of time?
Yes, you can fry the sage leaves up to a few hours ahead and keep them crisp by placing them on paper towels at room temperature. Add them right before serving for the best crunch and aroma.
How creamy will this risotto be compared to traditional methods?
The pressure cooker method actually yields a super creamy risotto because of the efficient starch release under pressure. It may differ slightly in texture but remains wonderfully rich and satisfying.
Final Thoughts
I truly can’t recommend the Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe enough. It’s one of those comforting yet elegant dishes that feels special without needing tons of effort. Perfect for cozy nights in or impressing friends, it brings together seasonal goodness and indulgent richness in every spoonful. Give it a try — you’re going to love how it transforms your weeknight dinner into something extraordinary.
Print
Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
A creamy and flavorful Pressure Cooker Butternut Squash Risotto made with tender Arborio rice, sweet cubed butternut squash, and enriched with Parmesan cheese and brown butter. Finished with crispy frizzled sage leaves for an aromatic and elegant touch, this risotto is a comforting and sophisticated dish perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 2 cups peeled and cubed butternut squash
- 2 tablespoons fresh sage leaves
- 4 tablespoons unsalted butter, divided
- 1 small shallot or 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups warm vegetable or chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Peel and dice the butternut squash into small, even cubes to ensure quick and even cooking. Pat the fresh sage leaves dry and set aside to fry later.
- Sauté Aromatics: Heat the olive oil in the pressure cooker over medium heat. Add the finely chopped shallots or onions and minced garlic, sautéing gently until translucent and fragrant to create a flavorful base.
- Toast Rice: Add the Arborio rice to the sautéed aromatics and toast it briefly while stirring often, which helps release the starch and contributes to the risotto’s creamy texture.
- Add Squash and Broth: Stir in the cubed butternut squash, then pour in the warm vegetable or chicken broth. Season with salt and pepper and mix well to combine all ingredients evenly.
- Pressure Cook: Secure the pressure cooker lid and set it to cook at high pressure for 6 minutes, allowing the rice to absorb the liquid and the squash to become tender.
- Finish Risotto: After cooking, carefully release the pressure either naturally or quickly. Remove the lid and gently stir in the remaining cold butter cubes and freshly grated Parmesan cheese, enriching the risotto’s flavor and texture.
- Prepare Brown Butter and Sage: In a small skillet over medium heat, melt the remaining butter until it turns golden brown and develops a nutty aroma. Fry the sage leaves in the browned butter until they are crisp, frizzled, and fragrant.
- Serve: Spoon the risotto onto plates, top generously with frizzled sage leaves, drizzle with the brown butter from the skillet, and optionally sprinkle extra Parmesan cheese before serving for an elegant presentation.
Notes
- Use warm broth to ensure even cooking and creamy texture of the risotto.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Be careful when browning the butter; it can burn quickly, so watch it closely.
- Frizzled sage leaves add a wonderful aroma and crunchy texture, but if unavailable, you can garnish with fresh sage or parsley.
- Leftover risotto can be refrigerated and reheated gently with a splash of broth or water to restore creaminess.
