Butternut Squash and Thyme Risotto

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Butternut Squash and Thyme Risotto

Butternut Squash and Thyme Risotto

Stephanie Jensen
5 from 3 votes
Pressure Cook Time 7 mins
Total Time 7 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 323.51 kcal


  • 2 tablespoons olive oil
  • ¼ cup onion or shallot diced
  • 1 garlic clove chopped
  • 1 cup Arborio rice
  • 2 cups chicken broth
  • ¼ cup white wine
  • 1 teaspoon fresh thyme, leaves only chopped
  • ¼ cup grated Parmesan cheese
  • 10 oz frozen, cooked butternut squash cubes defrosted
  • Salt and pepper to taste


  • In the removable cooking pot, sauté the onions and rice until the onion is translucent, about 5 minutes. Add chopped garlic and sauté an additional 30 seconds.
  • Add the broth and wine. Close and lock the lid. Pressure cook on HIGH for 7 minutes.
  • When done, use the quick release method to release pressure and open the cooker. Stir until risotto develops a creamy texture. If rice is too dry, add a bit more broth; if it is too wet, stir on a hotter setting (i.e. Sauté, Simmer) for a few minutes until the rest of the liquid is absorbed.
  • Gently stir in the defrosted butternut squash cubes, thyme and parmesan cheese. Season with salt and pepper to taste. Serve immediately garnished with additional freshly chopped thyme.


Calories: 323.51kcalCarbohydrates: 50.31gProtein: 7.06gFat: 9.39gSaturated Fat: 2.18gCholesterol: 5.5mgSodium: 530.41mgPotassium: 406.73mgFiber: 3.06gSugar: 2.2gVitamin A: 7611.7IUVitamin C: 24.88mgCalcium: 110.38mgIron: 2.99mg
Food Group Rice, Pasta & Grains
Keyword Fall, Quick
Cooking Method Pressure Cooking
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