Ingredients:

  • 115 g (8 tablespoons / 1 stick) Unsalted Butter, divided
  • 1 Large Shallot, finely diced
  • 2 cloves Garlic, minced
  • 120 ml (½ cup) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 tablespoon Fresh Sage, finely chopped (plus extra for garnish)
  • 450 g (1 pound) Butternut Squash, peeled, seeded, and diced into ½-inch (1.2 cm) cubes
  • 3 g (½ teaspoon) Fine Sea Salt
  • 1 g (¼ teaspoon) Freshly Ground Black Pepper
  • 360 g (1¾ cups) Arborio Rice (do not rinse!)
  • 960 ml (4 cups) Low-Sodium Chicken or Vegetable Stock, warmed
  • 60 g (½ cup) Freshly Grated Parmesan Cheese (plus extra for serving)
  • 15 ml (1 tablespoon) Extra Virgin Olive Oil
  • 2 tbsp Heavy Cream (optional, for extra richness)

Instructions:

  1. Brown the Butter: Set the Instant Pot to Sauté (Normal) mode. Add 4 tablespoons of the butter. Once melted, continue cooking, stirring occasionally, until the milk solids separate and turn a nutty brown colour and the butter smells toasted (about 3-4 minutes). Immediately turn off the Sauté function and transfer the brown butter to a small bowl; set aside.
  2. Sauté Aromatics: Return the pot to Sauté (Normal). Add the remaining 4 tablespoons of cold butter. Add the diced shallot and squash. Cook for 3 minutes until the shallots soften. Add the minced garlic and chopped sage, cooking for 1 minute until fragrant.
  3. Toast the Rice: Add the Arborio rice to the pot and stir constantly for 1 minute to toast the grains slightly—this helps them absorb flavour and retain structure.
  4. Deglaze: Pour in the white wine. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot (crucial step to prevent a 'Burn' notice). Cook until the wine has mostly absorbed (about 2 minutes).
  5. Add Liquid: Pour in the warmed stock, salt, and pepper. Give everything one gentle stir to ensure the rice is submerged, but do not stir repeatedly.
  6. Pressure Cook: Secure the lid and ensure the venting knob is sealed. Set the Instant Pot to Manual/Pressure Cook (High) for 7 minutes.
  7. Release Pressure: Once the timer goes off, allow a Natural Pressure Release (NPR) for 5 minutes. Then, manually switch the vent to Quick Release (QR) to release the remaining pressure. Carefully remove the lid.
  8. Finish the Risotto: The risotto will look slightly wet—that is spot on. Give it a vigorous stir with a wooden spoon for 1–2 minutes; this agitation releases the starch, creating the signature creamy texture.
  9. Stir in Finishers: Turn off the pot. Stir in the reserved brown butter, grated Parmesan cheese, olive oil, and optional heavy cream. Taste and adjust seasoning (salt and pepper) as needed.
  10. Rest and Serve: Let the risotto rest in the pot for 2 minutes to allow it to tighten slightly before serving immediately in warmed bowls. Garnish with a drizzle of olive oil, a few extra sage leaves, and additional Parmesan.