COURSE:
Dinner
Butternut Squash & Mushroom OrzottoButternut Squash & Mushroom Orzotto
Creamy, comforting and packed with autumnal flavour, this Butternut Squash & Mushroom Orzotto combines tender orzo with sweet butternut squash, earthy mushrooms and fresh thyme. Parmesan and crème fraîche give it a rich, silky finish, while a squeeze of lemon adds just enough freshness to balance the creamy sauce.
Using the Instant Pot makes this risotto-style dish wonderfully simple, with no need to stand over the hob stirring continuously. The squash softens as it cooks, naturally thickening the orzotto, while crispy woodland mushrooms and sage add plenty of flavour and texture on top. It’s an easy, satisfying dinner that feels a little special without requiring hours in the kitchen.
Butternut Squash & Mushroom Orzotto
Prep Time:
10mins
Cook Time:
25mins
Servings:
4
Total Time:
35mins
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, finely grated
- 300g butternut squash, peeled and cut into ~1cm cubes
- 250g baby chestnut mushrooms, quartered
- 250g orzo
- 2 tsp fresh thyme
- 700ml vegetable or chicken stock
- 50g Parmesan, finely grated, plus extra to serve
- 75g crème fraîche
- ½ lemon, juiced
- Salt & freshly ground black pepper
- 100g mixed woodland mushrooms
- Fresh sage leaves
Instructions
- Sauté the onion
Set the Instant Pot to Sauté and add the olive oil. Add the onion with a pinch of salt and cook for 3–4 minutes, until softened. - Add the squash
Add the butternut squash and cook for 4–5 minutes, stirring occasionally, until it starts to colour slightly. - Add the mushrooms
Stir in the baby chestnut mushrooms and cook for 3–4 minutes, allowing them to soften and take on some colour. - Build the base
Add the garlic and thyme and cook for 30 seconds, until fragrant. - Add the orzo
Stir in the orzo, making sure it is well coated in the vegetable mixture. - Add the stock
Pour in the vegetable or chicken stock and scrape the bottom of the pot thoroughly. Season with salt and black pepper. - Pressure cook
Secure the lid and cook on High Pressure for 4 minutes. Allow a 5-minute natural release, then release the remaining pressure. - Make it creamy
Stir well. The squash will be tender, with some pieces beginning to break down and naturally thicken the orzotto. Stir in the Parmesan and crème fraîche. - Finish
Add the lemon juice and plenty of freshly ground black pepper. Taste and adjust the seasoning. If needed, loosen with a splash of hot water or vegetable stock. - Prepare the toppings
Fry the woodland mushrooms and sage leaves separately until golden and crispy.
Serve
Spoon into shallow bowls and top with extra Parmesan, crispy woodland mushrooms and crispy sage leaves.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Butternut Squash & Mushroom Orzotto
COURSE:
Dinner
Prep Time:
10mins
Cook Time:
25mins
Servings:
4
Total Time:
35mins
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, finely grated
- 300g butternut squash, peeled and cut into ~1cm cubes
- 250g baby chestnut mushrooms, quartered
- 250g orzo
- 2 tsp fresh thyme
- 700ml vegetable or chicken stock
- 50g Parmesan, finely grated, plus extra to serve
- 75g crème fraîche
- ½ lemon, juiced
- Salt & freshly ground black pepper
- 100g mixed woodland mushrooms
- Fresh sage leaves
Instructions
- Sauté the onion
Set the Instant Pot to Sauté and add the olive oil. Add the onion with a pinch of salt and cook for 3–4 minutes, until softened. - Add the squash
Add the butternut squash and cook for 4–5 minutes, stirring occasionally, until it starts to colour slightly. - Add the mushrooms
Stir in the baby chestnut mushrooms and cook for 3–4 minutes, allowing them to soften and take on some colour. - Build the base
Add the garlic and thyme and cook for 30 seconds, until fragrant. - Add the orzo
Stir in the orzo, making sure it is well coated in the vegetable mixture. - Add the stock
Pour in the vegetable or chicken stock and scrape the bottom of the pot thoroughly. Season with salt and black pepper. - Pressure cook
Secure the lid and cook on High Pressure for 4 minutes. Allow a 5-minute natural release, then release the remaining pressure. - Make it creamy
Stir well. The squash will be tender, with some pieces beginning to break down and naturally thicken the orzotto. Stir in the Parmesan and crème fraîche. - Finish
Add the lemon juice and plenty of freshly ground black pepper. Taste and adjust the seasoning. If needed, loosen with a splash of hot water or vegetable stock. - Prepare the toppings
Fry the woodland mushrooms and sage leaves separately until golden and crispy.
Serve
Spoon into shallow bowls and top with extra Parmesan, crispy woodland mushrooms and crispy sage leaves.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Butternut Squash & Mushroom OrzottoButternut Squash & Mushroom Orzotto
Creamy, comforting and packed with autumnal flavour, this Butternut Squash & Mushroom Orzotto combines tender orzo with sweet butternut squash, earthy mushrooms and fresh thyme. Parmesan and crème fraîche give it a rich, silky finish, while a squeeze of lemon adds just enough freshness to balance the creamy sauce.
Using the Instant Pot makes this risotto-style dish wonderfully simple, with no need to stand over the hob stirring continuously. The squash softens as it cooks, naturally thickening the orzotto, while crispy woodland mushrooms and sage add plenty of flavour and texture on top. It’s an easy, satisfying dinner that feels a little special without requiring hours in the kitchen.
