Corn and Butternut Squash Risotto

We’re talking corn again thanks to the Iowa Corn Board and #IACornQuest and I present to you corn and butternut squash risotto . What’s amazing is this is my first time making risotto, and I used my pressure cooker to do it! Given that I’m not a recipe developer, I can totally tell you what ingredients you need and then tell you to follow the directions on your pressure cooker. However, I’m not going to do that. I’m actually going to walk you through this recipe, but know that I have the Power Pressure Cooker XL, so results may vary. 

Corn and Butternut Squash Risotto

I know that we love corn in our home. It’s considered a starch even though it’s super sweet, and you can eat full bowls of it while binging on Netflix. With just a little salt and pepper. Did you know that corn is considered an incomplete starch and that’s why you always should pair it with another vegetable in order to get the nutritional value with each meal? At least this is what we learned during our cooking class, but there is some confusion surrounding that, so take this with a grain of salt, some pepper and a little bit of butter. 

Corn and Butternut Squash Risotto

Anyway, this was an easy recipe in the pressure cooker, and I didn’t have to sit and stir rice until my arm threatened to detach from my body and walk away on strike. 

Here’s what you need: 

4 cups chicken broth

2 cups arborio rice ( I used basmati for this because it was all I had and I wasn’t going back to the store)

2 cloves of garlic minced (which we all knows really means 5 cloves – go crazy here) 

1 onion finely diced

1/2 heavy cream

1/2 cup sherry (speaking of Sherry, I purchased cream sherry last year for a mac & cheese recipe and don’t use it often, now to look for recipes)

1 cup thawed corn kernels or a cup of fresh pan roasted corn kernels

1 cup pan roasted cubed butternut squash 

olive oil 

grated parmesan cheese

1. Get all of your ingredients ready. This is part of the fun! 

2. Select the Rice/Risotto setting on your pressure cooker (I have a Power Pressure Cooker XL) and set it for 9 minutes. 

3. Heat the olive oil, saute the onions and garlic until opaque 

4. Add the rice, sherry and stock. Stir to incorporate. 

5. Lock and load your pressure cooker, and make sure that pressure valve is set, and not the steam function. 

6. Once the rice is cooked, release the pressure and remove lid as soon as it’s finished. 

7. Pour the cream into the rice mixture and stir. 

8. Top with corn and butternut squash and top with grated parmesan. 

9. Serve as a side or eat it all alone. Your choice. 

You’ll see that I do have wild rice added in the photo. If you do want this variation, I would cook the rice before making this and then add it after step 6. 

It’s perfectly fall colored too! Corn is so versatile, I can’t wait to try some more out of the box recipes with it. 




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  • Reply
    November 4, 2016 at 2:26 pm

    That looks really yummy! I love me some corn 🙂

    • Reply
      Natasha Nicholes
      November 6, 2016 at 8:29 am

      You and me both! Corn is a staple side in our house, and if I can gussy it up, I’m going to do it! Thanks for coming through!

  • Reply
    Andrea Bates
    November 4, 2016 at 4:33 pm

    Hello – never mind the blog facelift *love!* but what about this recipe? omg. YUM. I would like some now, please.

    • Reply
      Natasha Nicholes
      November 6, 2016 at 8:25 am

      Thank you! It was good! Next time, I’m going to nix the wild rice and see how I like that. The flavor was GREAT!

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