Winter is almost over but the supermarket still have got lots of butternuts going at a really good price. Butternuts are not only yummy but is chock full of vitamins and minerals; carotenoids, vit A, vit C, vit B2, vit B3, vit B6, vit K, fiber, manganese, copper, potassium, pantothenic acid, folate, omega-3 fats and magnesium. I cannot find any reason not to eat it.

Serves 4 | 15 mins (Instant Pot) 30 mins (Stovetop)


  • 340g or 0.75lbs Butternut Squash; peeled and cubed 
  • 200g or 0.45lbs Corn
  • 1 1/2 tbsp minced Garlic
  • 2 tbsp Unsalted Butter or Olive Oil
  • 1 1/2 cups Arborio Rice (short/medium grain rice is fine too)
  • 2 cups Unsalted/Low Sodium Chicken/Vegetable Broth
  • 1/2 cup White Wine
  • 1 tsp Salt (omit if using Salted Broth) 
  • 1/4 tsp Sage
  • Pinch of Saffron (you can omit if you find it too expensive)
  • Parmesan Cheese for garnish
  • Parsley for garnish 


  1. For IP users, use the Sauté MORE mode and wait for indicator to indicate ‘HOT’. For stove top users, use medium heat.
  2. Sauté Butter/Oil and Butternut Squash for 2 mins. Add an extra min if using frozen squash.
  3. Add Corn and sauté another 1 min. Add an extra min if using frozen corn.
  4. Add Sage and Garlic and sauté for another minute.
  5. For IP users, press ‘Cancel’. Use Sauté Low for the following steps.
  6. Mix in the rice. 
  7. Add White Wine.
  8. Add Broth or Water (plus Broth paste) and deglaze if necessary. Let it cook for 2-3 mins so that the alcohol can evaporated. Add salt if using unsalted broth. 
  9. For IP users, set to ‘Manual’, 5 mins, High Pressure. Do a gradual quick release when it beeps. 
  10. -or- For the stovetop, simmer over a low medium fire. You will need to check, keep stirring and add more broth. Do not let it dry up and burn. It should take 15-20 mins to cook.
  11. Garnish and serve hot!

Enjoy ~

PS: This meal can be frozen and reheated when you want to eat (do not add cheese when freezing). There are some foods that cannot be frozen – check it out here!