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Instant Pot Pumpkin Risotto

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Our easy Instant Pot Pumpkin Risotto is drizzled with a decadent brown butter sage and Air Fryer Roasted Chestnuts sauce for the creamiest coziest vegetarian meal ever. One delicious bite is like getting a big warm hug from mom.  A must-try hearty family dinner on a chilly fall day or as a festive side dish for a Thanksgiving feast.  

Sometimes, life is just too busy, or you don’t have enough burners to make it the traditional way. Using a pressure cooker (Instant Pot) makes this creamy pumpkin risotto recipe super easy. How simple? A quick sauté, 6 minutes in the pressure cooker, and you are done.

No more standing and stirring while adding broth to the risotto a little at a time (of course unless you want to). If you want to get into the Zen of risotto making, try our Creamy Parmesan Risotto with Saffron or Chanterelle Mushroom Risotto.

No pressure cooker, No worries! We have included stove top instruction in the recipe too.

A bowl of instant pot pumpkin risotto in a black bowl topped with brown butter chestnut sauce and fried sage leaves.
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Ingredients and Substitutions

Infredients to make butternut squash risotto in the instant pot

Arborio Rice is a short-grained rice named after the area in Italy where it was first cultivated. This special type of rice has more starch than the long grained Jasmine rice we use to cook our Hong Kong Fried Rice or our Vegan Curried Rice. When the Arborio rice cooks, it slowly releases its starch. You end up with a firmer al dente texture but creamier rice.

You can purchase Arborio rice at a regular grocery store, and it is found in the rice isle.

VERY IMPORTANT TIP! Never rinse or wash Arborio rice. Doing so will wash away all the starch content that gives risotto its delicious texture.

We haven’t tried substituting any other type of grain in this pumpkin sage risotto. However, a potential substitution may be sushi rice, as it also has a high starch and amylose content.

Pumpkin (or Squash) is the second key ingredient. We used a fresh ‘pie pumpkin’ like in our Thai Pumpkin Curry.  However, you could also use a butternut squash, kabocha like in our Air Fryer Kabocha Squash with Curried Sauce, acorn or other favorite winter squash of choice. If you want to save time, you can purchase the already peeled and chopped fresh squash. A final alternative is to add chopped defrosted frozen squash or pumpkin.

Fresh is always best. If you don’t have fresh pumpkin or squash, you could add plain (no sugar added) pureed canned pumpkin at the end of the cooking process.

An important thing to note is that each pumpkin/squash has a different water content. You may have to add a little more broth or add a little more parmesan to get it to the consistency you desire. We will discuss all about that in the recipe below.

White Wine, like a dry sherry or a nice chardonnay, is perfect to deglaze the instant pot. However, you can exchange with more vegetable broth instead.

Parmigiano-Reggiano – The King of Cheeses! Instant pot pumpkin risotto is extra delicious with freshly grated parmesan. If you want to make your risotto vegan, you can swap out with a little nutritional yeast and leave out the cheese.

Scoop of brown butter sage and chestnut sauce in a wooden spoon.

Brown Butter Sage and Chestnut Sauce

Do you ever smile or moan when you take a bite of dinner? If not, this is going to be one of those times. This delectable sage infused brown butter sauce with roasted chestnuts is killer good. Seriously, we could eat it just by the spoonful.  It’s delicious drizzled over a bowl of creamy pumpkin risotto. There are 3 just ingredients…

  1. Butter – Melted and transformed into a delicious brown butter that is sometimes called “beurre noisette” in French.  When the butter is melted and the milk solids solidify at the bottom of the pan, the butter becomes nutty and flavorful.
  2. Fresh Sage Leaves – Frying sage leaves in butter will delight your senses with the most amazing aromas of fall. These are used to garnish the dish.
  3. Air Fried Roasted Chestnuts – Taking plain Italian pumpkin risotto to the next level.  Toasty and nutty with that little contrast of texture.

Step By Step Risotto

Onions and garlic sautéing in Instant Pot.
  • Place the instant pot on the sauté setting. Add olive oil and aromatics (onions and garlic) to the instant pot, then sauté until aromatic.
  • Add in the Arborio rice and sauté until all the rice are coated in olive oil and toasty.
Cubed pumpkin and pumpkin getting mixed in the rice.
  • Toss in the diced pumpkin/squash cubes of choice.
  • Stir well.
Thyme and vegetable broth added to rice.
  • Season with salt, pepper, and thyme leaves.
  • Pour in vegetable broth (or chicken broth if you do not need to keep vegetarian).
Broth added and pumpkin risotto in instant pot after cooked.
  • Pressure cook on high for 6 minutes.
  • Add in grated parmesan cheese and a little extra broth if needed to get the right texture.

Brown Butter Sauce

Are you getting hungry? The addition of brown butter sage and roasted chestnut sauce takes this recipe over the top. It’s so good! Try it drizzled over our Roasted Butternut and Carrot Ginger Soup! This step is optional.

  • Try our recipe for Air Fryer Roasted Chestnuts. Recipe for baked and boiled chestnuts included. You can peel and store the chestnuts in a sealed container in the refrigerator a couple days in advance.
  • Roughly chop chestnuts
Roasted chestnuts peeled and chopped.
  • Start by adding butter to a saucepan and melt.
  • Add in fresh sage leaves and fry in your butter.  Fry until crispy. Remove and set aside (you will use fried sage leaves as a garnish).
Butter getting melted and sage leaves frying in a pan.
  • Gently simmer butter until foamy and the butter’s milk solids start to turn golden brown.
  • Add in the chopped chestnuts and stir for one minute, then set aside.
Roasted chestnuts added to the brown butter.

Equipment

Do you have a pressure cooker? It is such a handy device. It makes cooking risotto a breeze (we have a 6-quart Duo Instant Pot model).  You can sauté and pressure cook all in one device. Whether you want to make Pressure Cooker Oxtail Stew, side of Instant Pot Black Rice Pilaf, or whip up a quick batch of Instant Pot Lentil Ham Stew, it cuts down on cooking time and makes everything super tender.

Instant Pot Cooked pumpkin risotto drizzled with a brown butter sage chestnut sauce.

Tips for Success

  • Do NOT wash Arborio rice before cooking. The starches are what make risotto creamy and delicious.
  • Toast the Arborio rice in the pressure cooker (instant pot) with the aromatics and olive oil using the sauté function. Do not burn the rice!  Coat and toast all the rice grains with olive oil.  This process gives the risotto a protective coating that allows the rice to absorb the liquids without getting mushy.
  • The Instant Pot takes a while to heat up or come to pressure – about 10 to 15 minutes. If you warm up the broth in the microwave first (just take the chill out), it speeds up the process.
  • Don’t add the Parmesan cheese until the very end of the cooking process.
  • The perfect consistency for risotto is not too loose and not too thick – but a happy medium. If you run a spoon on the bottom of the instant pot, it should leave a line before gently starting to return. The texture should be creamy, but with body to hold its shape. Watch our video in the recipe card below to learn more.
  • Make sure to have the extra cups of vegetable broth set aside. Once the pressure cook process is complete, you may need to add more broth. If your risotto is too thin, add in a little more parmesan cheese. The reason for this difference is due to the different types of pumpkins and squash have different moisture levels. Do not add more than you need as the rice will continue to absorb the liquid.
  • Instant Pot Pumpkin Risotto should have a slight chew, but the mixture should be creamy.
  • As your risotto sits and starts to cool, it gets thicker. It is best to serve right away. 
Top down shot of the completed pumpkin risotto with fried sage leaves and chestnut brown butter sauce.

Stove Top Alternative

If you don’t have a pressure cooker, try this pumpkin risotto recipe the old traditional way.

  1. Warm up your vegetable broth on the stove top.
  2. Pour yourself a glass of wine – very important step!
  3. Sauté onions and garlic in olive oil in a Dutch oven (or large deep pan/skillet with lid). Then, add the pumpkin or butternut squash to the pan and sauté for one minute. Add ½ cup of vegetable broth, cover and simmer for 5 to 8 minutes or until tender. Remove lid and sauté until liquid evaporates.
  4. Add in Arborio rice and toss until all the rice grains are covered in oil.
  5. Deglaze the pan with a ½ glass of white wine.
  6. Season with salt, pepper, and thyme.
  7. Add one ladle of broth at a time to the risotto.
  8. Slowly stir the risotto, meditate, and enjoy your wine, until it is absorbed. Repeat that process until the rice is al dente and creamy.
  9. Add in Parmesan cheese and enjoy while hot.
2 bowls of finished pumpkin risotto topped with parmesan cheese.

Frequent Asked Questions

How to Store

Risotto is best enjoyed hot and right away. However, it can be stored covered in the refrigerator for 2 to 3 days.

How to reheat risotto

Risotto can be reheated on the stovetop or in the microwave. You will need to add a little more vegetable broth to get it loosened up.

Can I freeze risotto?

It is not recommended as rice gets hard and the texture is not pleasant. However, try making Risotto balls (Arancini) with the leftovers. Roll risotto in a ball and coat with egg and seasoned breadcrumbs and shallow fry or air fry until toasty golden and delicious. 

How to make risotto vegan?

Use a vegetable broth and hold the parmesan cheese. You can top with a little nutritional yeast as desired.

One huge serving spoon of cooked instant pot butternut squash risotto.

More Delicious Pumpkin Recipes

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A bowl of instant pot pumpkin risotto in a black bowl topped with brown butter chestnut sauce and fried sage leaves.

Instant Pot Pumpkin Risotto

Our easy Instant Pot Pumpkin Risotto is drizzled with a decadent brown butter sage and Air Fryer Roasted Chestnuts sauce for the creamiest coziest vegetarian meal ever.
5 from 5 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 6 minutes
Instant Pot Heat Up Time: 10 minutes
Total Time: 31 minutes
Servings: 8 bowls
Calories: 422kcal
Author: HWC Magazine

Equipment

  • Pressure Cooker/ Instant Pot

Ingredients

Prep for Chestnut Brown Butter Sauce (optional) - Can be made a couple of days in advance

Pumpkin Risotto

  • 3 and ½ cups pumpkin heaping cups (about 1 pound) of raw, peeled and sliced in 1 inch cubes (we used a pie pumpkin but also super delicious with butternut squash, kabocha, acorn or other desired winter squash)
  • 2 tablespoons olive oil
  • 1 cup onion
    peeled and chopped
  • 4 cloves garlic
    peeled and minced
  • 2 cups Arborio rice uncooked (Do NOT rinse!)
  • ½ cup dry white wine or dry sherry
  • 4.5 cups vegetable stock Not Including an extra 1 to 2 cups just in case you need to thin it out or want to reheat later. We used a low sodium brand. In addition, we microwaved the broth for just a minute or 2 to take the chill out- not hot just luke warm)
  • 2 cups vegetable stock These are the extra cups described above. Used to thin the risotto if needed and/or reheat later.
  • 1 teaspoons thyme
    dried or 1 tablespoon fresh
  • salt and pepper to taste
  • ¾ cup parmesan cheese
    freshly grated (we also like to have a ¼ cup extra to garnish for serving)

Brown Butter Sage Chestnut Sauce (Optional BUT so Good)

  • 1 stick butter (8 tablespoons or ½ cup) if you use salted butter, there is no need to season. On the other hand, if you use unsalted butter, please add a little dash of salt to taste.
  • 4-6 whole sage leaves fresh
  • 15 Air Fryer Roasted Chestnuts should already have been previously roasted and peeled (You can do this step a couple of days in advance)
US Customary - Metric

Instructions

  • If you plan on making the delicious Brown Butter Sage and Chestnut Sauce, roast and peel chestnuts first. You can do this up to a couple days in advance. The brown butter sauce is totally optional but really takes this recipe to the next level. If you do not plan on making the sauce, skip to the next step.
  • Peel and chop pumpkin or favorite winter squash (like butternut, acorn, kabocha, etc.) into one inch cubes. We had about 3.5 heaping cups or about 1 pound total. Set aside.
  • Set your Instant Pot (pressure cooker) to the sauté function. Add in olive oil, onions, garlic and sauté until aromatic and translucent.
  • Do NOT wash the rice! Add the raw dry Arborio rice to the aromatics in the instant pot. Stir and toast Arborio rice for 1 to 2 minutes or until all of the rice are well coated with oil.
  • Add peeled and cubed pumpkin or squash in the instant pot. Season with salt, pepper and thyme leaves.
  • Pour ½ cup of dry white wine or sherry over the rice and pumpkin in the instant pot to deglaze pan. Stir well. Turn off sauté function on instant pot.
  • Add in 4.5 cups low sodium vegetable broth (or chicken broth if you do not need to keep vegetarian) (Optional: If you want to cut down on the time for the Instant pot to heat up, microwave the broth for just a minute or two to take the chill out so that it is lukewarm).
  • Seal the instant pot (or pressure cooker) with lid and make sure the nozzle is set to NO VENT. Set the Instant pot on high for 6 minutes. It takes the instant pot about 10 minutes to get up to pressure and heat up.

Make Brown Butter Sage and Chestnut Sauce (optional - but so GOOD!)

  • While your pumpkin risotto is cooking, make the chestnut sauce. Place butter in a small sauce pan and slowly melt over medium low heat.
  • Add fresh sage leaves to fry until crispy. Only takes 1 to 2 minutes. Remove sage leaves from pan and set aside
  • Continue to cook and stir the butter until it gets foamy. The milk solids from the butter will turn golden brown and it will be golden.
  • Add chopped roasted chestnuts and stir into brown butter sauce and sauté for 1 minute. Remove pan from heat source and set aside.

Finish the Dish

  • When the Instant Pot (pressure cooker) is done cooking, Carefully, use the quick release method to vent out steam. Use oven mittens and point the release nozzle away from your face and others! Do NOT open the lid until the plunger has depressed or you know that the pressure is completely released.
  • Add parmesan cheese to the risotto and stir. The pumpkin cubes will start to fall apart and combine with the rice. Assess the texture.
    The perfect consistency for risotto is not too loose and not too thick but a happy medium. If you run a spoon on the bottom of the instant pot, it should leave a line and gently start to return. The texture should be creamy, but with body to hold its shape. Watch our video in the recipe card below to see it in action.
    You may need to add more broth to get the right consistency. If your risotto is too thin, add in a little more parmesan cheese. As your risotto sits and starts to cool, it gets thicker. It is best to serve right away.
    Check seasoning. Add more salt and pepper to taste.
  • Place a large scoop of the creamy risotto in each of the serving bowls. Spoon over a tablespoon of the brown butter sage and chestnut sauce or so. Garnish with a little extra grated parmesan cheese and fried sage leaves. Enjoy!

Alternative Stove Top Instructions in the Recipe Notes Below

    Video

    Notes

    Tips for Success
    • Do NOT wash Arborio rice before cooking. The starches are what make risotto creamy and delicious.
    • Toast the Arborio rice in the pressure cooker (instant pot) with the aromatics and olive oil using the sauté function. Do not burn the rice but instead coat and toast all the rice grains with olive oil. This process gives the risotto a protective coating that allows the rice to absorb the liquids without getting mushy.
    • The instant pot (pressure cooker) takes a while to heat up or come to pressure – about 10 to 15 minutes. If you warm up the broth in the microwave first (just take the chill out), it speeds up the process.
    • Don’t add the Parmesan cheese until the very end of the cooking process.
    • The perfect consistency for risotto is not too loose and not too thick but a happy medium. If you run a spoon on the bottom of the instant pot, it should leave a line and gently start to return. The texture should be creamy, but with body to hold its shape. 
    • Once the pressure cook process is complete, you may need to add more broth. If your risotto is too thin, add in a little more parmesan cheese. The reason for this difference is due to the different types of pumpkins and squash have different moisture levels. Do not add more than you need as the rice will continue to absorb the liquid.
    • Risotto should have a slight chew, but the mixture should be creamy
    How to Store
    Risotto is best enjoyed hot and right away. However, it can be stored covered in the refrigerator for 2 to 3 days.
    How to Reheat 
    Risotto can be reheated on the stovetop or in the microwave. You will need to add a little more vegetable broth to get it loosened up.
    Can I freeze risotto?
    Freezing is not recommended as rice gets hard and the texture is not pleasant. However, try making Risotto balls (Arancini) with the leftovers. Roll risotto in a ball and coat with egg and seasoned breadcrumbs and shallow fry or air fry until toasty golden and delicious. 
    Substitutions
    A time saving technique is to buy raw, peeled and chopped pumpkin or winter squash from the grocery store already prepared for you. In a pinch, you can substitute with frozen squash or pumpkin that has been thawed. As a last resort, you can add Plain canned/tinned pumpkin (without the pumpkin seasoning) AFTER the risotto is cooked. Fresh always tastes the best but we are all about using what you have on hand. 
    Stove Top Alternative
    If you don’t have a pressure cooker, try this pumpkin risotto recipe the old traditional way.
    1. Warm up your vegetable broth on the stove top.
    2. Pour yourself a glass of wine – very important step!
    3. Sauté onions and garlic in olive oil in a Dutch oven (or large deep pan/skillet with lid). Then, add the pumpkin or butternut squash to the pan and sauté for one minute. Add ½ cup of vegetable broth, cover and simmer for 5 to 8 minutes or until tender. Remove lid and sauté until liquid evaporates.
    4. Add in Arborio rice and toss until all the rice grains are covered in oil.
    5. Deglaze the pan with a ½ glass of white wine.
    6. Season with salt, pepper, and thyme.
    7. Add one ladle of broth at a time to the risotto.
    8. Slowly stir the risotto, meditate, and enjoy your wine, until it is absorbed. Repeat that process until the rice is al dente and creamy.
    9. Add in Parmesan cheese and enjoy while hot.

    Nutrition

    Serving: 1serving | Calories: 422kcal | Carbohydrates: 55g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 783mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5045IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 3mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

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    Reader Interactions

    Comments

      5 from 5 votes (1 rating without comment)

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      Recipe Rating




    1. Karen says

      I'm probably one of the few that would leave out the chestnuts for my bowl of risotto but add it to my husband's dish. A beautiful fall recipe.

      Reply

    2. shashi @ http://runninsrilankan.com says

      BAM - this sounds absolutely perfect without the butter and the cheese added in! Wow - such a creamy, luscious and flavor risotto - I don't think I've ever had anything quite like it!

      Reply

    3. Norma Chang says

      Having company for the holidays and am trying to put together a menu. This is going to be one of the items on the list. I have roasted chestnuts in the freezer and butternut squash in storage. Have a wonderful time with your guests.

      Reply

    4. hotlyspiced says

      I do love risotto and like you, I find making it, very therapeutic. It's always good to stir with a glass of wine in hand. How lovely to have friends coming to visit! That's very exciting and I'm sure you'll have a great time. I've never had risotto with chestnuts but I can imagine it is amazing xx

      Reply

    5. Dawn says

      Love the color of that Risotto - enjoy your friend and have some fun culinary adventures!!

      Reply

    6. gourmetgetaway says

      I've seen pumpkin risotto, but with roasted chestnuts this should be really good!!! Love the natural sweetness and the nutty flavour of this dish!!

      Gourmet Getaways

      Reply

    7. Tandy | Lavender and Lime says

      I always refer to risotto as a labour of love! Enjoy your time with your friend Bobbi 🙂

      Reply

    8. nancyc says

      This risotto looks so good–a perfect dish for autumn! Enjoy your visit with your friend! 🙂

      Reply

    9. Juliana says

      Wow Bobbi, this is such a beautiful and comforting rice dish, I can only imagine the combination of pumpkin and roasted chestnuts in this creamy risotto.
      Thanks for the inspiration...have a wonderful week ahead 🙂

      Reply

    10. cheri says

      Hi Bam, I can almost smell the chestnuts from the street vendors as I was reading this post, this risotto sounds very special.

      Reply

    11. Eha says

      OK - the good: love making risottos the same way as you and almost go into a meditative state whilst gently stirring and smiling too myself 🙂 ! The bad: living in semi-rural Australia has its demerits - no way to get chestnuts I know . . . . well, shall make the risotto your way and think of you having fun . . . shall be patient whilst I try to access some of those chestnuts I so loved as toys in my European childhood!!

      Reply

    12. Monica says

      Yum, yum, yum! I love chestnuts so much. I started the season by making chestnut soup a couple of weeks ago and I have it constantly on my mind. And I agree about taking the time to cook risotto. It's therapeutic. Enjoy your time with friends!

      Reply

    13. ashley says

      This is a great holiday dish!!! Drooling over here!

      Reply

    14. Kristy says

      BAM! I am so excited. Guess what I just bought at the store yesterday (a total spontaneous, no-plan-in-place buy)?! Chestnuts! Guess what I'll be making very soon now. Thank you so much for this great idea. I had pumpkin risotto on our menu for next week. Now it's going to be even better. 🙂 Very timely!

      Reply

      • Healthy World Cuisine says

        Thanks Kristy. Roasted chestnuts are delicious all on their own but this dish is a wonderful way to celebrate the fall harvest.

        Reply

    15. chef mimi says

      This should be in a magazine or cookbook!!! Beautiful!

      Reply

      • Healthy World Cuisine says

        Thanks so much Mimi for your kind words and your support. Have a super week.

        Reply