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Butternut Squash Risotto


2 tbsp Clearly by Best Choice Olive Oil
1 medium size yellow onion, diced
4 cloves of garlic, crushed
2 cups Arborio rice
4 1/2 cup Clearly by Best Choice Chicken Broth or Vegetable Broth
3 cups butternut squash, peeled and cubed
1 tsp Best Choice Salt
1/2 tsp Clearly by Best Choice Ground Pepper
1/2 cup Best Choice Superior Selections Shredded Parmesan Cheese
Fresh herbs for garnish (optional)

We have just the recipe for you if you want a quick and delicious meal. Our Butternut Squash Risotto is a side dish or base for meat. Enjoy some today!


Heat the olive oil in a pressure cooker on sauté mode.

Add the onion and cook on medium-high heat until it has softened.

Then add the garlic and cook until it is fragrant and has browned on the edges.

Onion and garlic cooking

Next, add the Arborio rice and stir to coat in the oil.

Add a 1/2 cup of broth to the cooker and then stir to combine. Then continue to cook until most of the broth has been absorbed, about 3 minutes.

Pour in the remaining 4 cups of broth, butternut squash, salt, and pepper. Stir the contents and then turn off the sauté mode.

Adding all ingredients into the pressure cooker

Close the pressure lid and cook on high pressure for 6 minutes.

Release the pressure and slowly remove the lid.

Stir in the shredded parmesan cheese and let the risotto stand for 10 minutes, then serve.

Top with the chopped fresh herbs as a garnish if desired.

Butternut Squash Risotto

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