Butternut Squash and Kale Risotto in the Instant Pot


  • 1.5 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 1 medium yellow onion or 3 shallots, finely chopped
  • 4-8 cloves garlic
  • 2 tablespoons fresh rosemary and/or 2 tbsp sage chopped (optional)
  • 3 cups short-grained white rice
  • 1 cup white wine
  • 1 large butternut squash, peeled and cubed 
  • 1 medium bunch of kale, de-stemmed and chopped
  • 6 ½ cups veg broth 
  • 1 cup vegan parmesan cheese grated, about 2 ounces
  • Lemon juice (optional)
  • Salt and pepper to taste


  1. Sauté the shallots or onion in the oil and butter for about 5 minutes. 
  2. Add garlic and cook for about 1 minute. You can add rosemary or sage here if you wish.
  3. Add the wine, using it to deglaze the pan, and allow it to come to a simmer.
  4. Add the rice and cook, stirring constantly, until the wine is absorbed. 
  5. Stir in the broth, kale, and squash.
  6. Pressure cook the risotto at high pressure for 6 minutes, then quick release. 
  7. If there is some liquid on top, gently stir it in.
  8. Add salt and pepper, cheese, parsley/sage, and lemon juice.
  9. Serve!

Pressure Cooker Butternut Squash Risotto

Butternut squash is one of my favorite parts of the autumn. It is so amazingly delicious.  My daughter can’t stop saying how buttery it is.  Since I got my new pressure cooker, I was excited to try a butternut squash risotto in it, so I worked with a recipe from Great Vegetarian Cooking Under Pressure by Lorna Sass.  It’s a relatively easy recipe.  After cooking onions or shallots, you coat the rice, then put the squash (about 3 cups of squash per 1 1/2 cups of rice and 3 1/2 cups of veg stock), seasoning, and stock in the cooker and fire it up.  About 7 minutes on high pressure and then natural release will do it, and then there is just a bit of stirring over a medium heat to add salt/pepper and break up the squash.  So good!

Vegan Butternut Squash Risotto

This is rather labor intensive for such a mellow dish, but it’s fabulous fall comfort food!  I adapted the recipe from a variety found online after being inspired by a twitter post (must remember whose) to try it again.

Vegan Butternut Squash Risotto

~1 butternut squash
~2 T olive oil
~ sea salt (1/4t for squash and 1/2t for risotto)
~ fresh ground pepper
~ 1 onion, diced
~ 4 cloves garlic, minced
~ 16 oz Arborio rice
~ 8 cups vegetable stock (I made with veg. bullion)
~ 1 T lemon juice
~ 1/4 cup white wine

Heat oven to 400*F. Cut squash in half (lengthwise).  Place inside down on baking sheet.  Bake until fork tender, probably around 40 minutes.  Allow to cool.  Turn over and scoop out seeds and then scoop squash into a bowl.  Add 1 cup vegetable broth and mash (leave it somewhat chunky).

Bring vegetable stock back to simmer. Heat large frying pan and add 2 T  olive oil, onions, and garlic.  Stir until garlic and onions are soft and translucent.  Add rice and stir to coat with oil.  Add 2 ladles of broth (enough to cover rice) and stir continually while cooking until the pan looks almost dry.  Repeat several times until rice is cooked (it should take most of the stock and around 30 minutes).  Add wine and stir to absorb.

Combine risotto, squash puree, lemon juice, pepper and salt and stir to mix evenly.