Instant Pot Barley & Butternut Squash Risotto

This Instant Pot Barley & Butternut Squash Risotto is simply prepared within the Instant Pot Pressure Cooker. Since the Instant Pot is so versatile we are able to saute the thinly sliced shallot, garlic & minced sage until the whole kitchen smells beautifully. The next step is just as simple adding in the cubed Butternut Squash, Barley and Stock. Then, just lock the lid and cook for 7 minutes. The voilà, you have yourself some steaminly delicious Risotto that didn’t just take you 3-1/2 hours in a slow-cooker.

staged setting of cooked barley and butternut squash

Our oldest daughter just kept saying “daddy, this is really good. Would you please make this for my lunch in the morning.” My wife and I looked at each other and just knew this was going to be a favorite.

If you like the Instant Pot, check out our Instant Pot Spaghetti Squash or our Instant Pot Meatballs.

close-up of barley and butternut squash

Instant Pot Barley & Butternut Squash Risotto

This Instant Pot Barley & Butternut Squash Risotto is simply prepared within the Instant Pot Pressure Cooker in a fraction of the normal time for a quality risotto.
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Course: Side Dish
Cuisine: Italian
Keyword: Gluten Free, Instant Pot, Vegetarian
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 326kcal

Ingredients

  • 2 tbsp Coconut Oil
  • 1/2 cup Shallots Chopped
  • 2 cloves Garlic Minced
  • 1 tbsp Sage MInced
  • 2 cups Barley
  • 1/2 cup Dry White Wine
  • 3 cups Vegetable Broth
  • 2 cups Butternut Squash Diced
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/3 cup Parmesan Cheese Grated

Instructions

  • Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.
  • Turn off sauté mode. Close and lock the lid and cook on high pressure for 7 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.

Nutrition

Calories: 326kcal | Carbohydrates: 53g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 763mg | Potassium: 456mg | Fiber: 12g | Sugar: 3g | Vitamin A: 5268IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 3mg
Tried this recipe?Mention @FamilyPlates and #FamilyRecipes

Adapted from “Butternut Squash Barley Risotto” found within Weeknight Easy by Good Housekeeping

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