Pressure Cooker Roasted Butternut Squash Risotto with Gremolata is a warm and creamy risotto, with just a burst of lemon.
Pressure Cooker Roasted Butternut Squash Risotto with Gremolata
I adore the taste of roasted Butternut Squash and I love how it breaks a part a bit and becomes sauce-like. For this Pressure Cooker Roasted Butternut Squash Risotto with Gremolata, I used Ghee for the fat, since it is great with a higher heat.
It allows me to use my Pressure Cooker and first “roast” the squash, right in the cooking pot, omitting the need for another pan or skillet to dirty.
Using a Pressure Cooker to make risotto is really the only way to go. Butternut Squash it is so versatile and in my Pressure Cooker Butternut Squash Pasta recipe, the butternut squash actually makes the sauce.
It’s really surprisingly delicious. Do yourself a favor and try that pasta dish after you make this risotto.
Butternut squash is one of my favorites in the winter squash category. It’s so sweet when roasted and complements so many dishes. Ghee is very easy to make, so if you are up to it, try my Pressure Slow Cooker Simple Ghee recipe.
You should probably prepare your Italian Gremolata before you start the risotto. since the risotto cooks so quickly. My recipe will only take a few minutes.
Cut the Butternut Squash into one inch squares.
Always heat up the Pressure Cooker cooking pot before you add your fat, so that it becomes non-stick.
When the Ghee starts to sizzle, drop in the Butternut Squash cubes and allow them to caramelize.
Sprinkle the Sage over the Butternut Squash and allow to “roast” and caramelize for about 4 minutes.
Mix them a bit so that the other side can brown as well.
Add in the shallots, garlic and rice and toast for a couple of minutes.
Then add the white wine and cook for a few minutes until the wine evaporates.
White wine gives this risotto such a lovely flavor. Don’t worry, the alcohol from the white wine will cook off.
I always have lots of containers of my Pressure Cooker Homemade Broth in my freezer, as I cook with it often. If you prefer to use store bought broth or bouillon, that is fine. Remember, friends here. 🙂
Use a Microplane Artisan Ribbon Grater to grate Asiago Cheese and set it aside.
When the Pressure Cooker Beeps, do a quick release and after all the pressure has been released, remove the lid.
If you want a creamier texture, you can add more broth and simmer until you achieve the texture you prefer.
Add in the cheese and stir until blended. I like to use Asiago cheese. If you prefer Parmigiano-Reggiano, it’s just as delicious.
Garnish with Gremolata. For another fabulous risotto, please check out my
Pressure Cooker Best Wild Mushroom Risotto. It is one of my favorite recipes on the blog.
Kitchen Equipment and Essentials
- GoWise 8 Quart Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Porcelain & Bamboo Salt Box with Spoon
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- Kerr Half Pint (8 oz) Mason Jars
- Microplane Stainless Steel Zester
- Microplane Artisan Ribbon Grater
- Reditainer Extreme Freezer Containers
- Freezer Labels
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Here is the handy printable recipe:
Pressure Cooker Roasted Butternut Squash Risotto w/Gremolata
- 3/4 pound Butternut Squash peeled and chopped
- 2 cloves Fresh Garlic minced
- 1 small Shallot minced
- 2 Tablespoons Ghee (or 1 TBL Olive Oil + 1 TBL Butter)
- 1 1/2 cups Arborio Rice
- 2 cups Chicken Stock/Broth (vegetarians, use vegetable broth)
- 1/2 cup Dry White Wine
- 1 teaspoon Sea Salt
- 1/8 - 1/4 teaspoon Sage
- 1 cup Asiago or Parmigiano-Reggiano cheese grated, 3 oz
- Peel Butternut Squash and cut into cubes.
- Turn Pressure Cooker to Sauté or Browning and allow to heat.
- Add Ghee to the Pressure Cooker cooking pot.
- Add the squash and mix, so it is coated in the Ghee and then sprinkle with sage. Allow to brown for 4 minutes. Mix the squash around and brown for another 3-4 minutes.
- Add the shallot, garlic and rice to the cooking pot and toast for 2 minutes, stirring constantly.
- Pour in the wine and stir for one minute. Pour in the broth and salt and combine.
- Lock on the lid and close the Pressure Valve. Cook at High Pressure for 5 minutes.
- When Beep is heard, do a Quick Release and allow all pressure to release.
- Add the Cheese to the cooking pot and stir in until desired consistency is achieved. Add more broth, if necessary.
- Garnish with the Italian Gremolate Recipe.