The Family Table: Butternut Squash “Risotto”


This week’s Family Table comes to us from nutrition consultant and RMB writer Jessi Culyer. Jessi is passionate about helping women and families find their best health through food choices. 

I love this recipe because it is simple + gluten-free + soy-free + dairy-free + vegan. Healthy and my 3 kids love it!

Risotto is usually made with arborio rice, but brown rice is healthier and works great…hence the quotation marks. Utilizing the Instant Pot takes away the need to babysit the pot on the stove constantly stirring – ain’t no mom got time for that.

Getting your kids to eat a variety of nutrients isn’t always easy but with this quick risotto hack, Mom wins on nutrition, attitudes, and time.

Butternut Squash "Risotto"
Serves 8
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183 calories
35 g
0 g
3 g
6 g
1 g
220 g
403 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 183
Calories from Fat 24
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 403mg
Total Carbohydrates 35g
Dietary Fiber 4g
Sugars 1g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tsp coconut oil
  2. ½ cup onion, diced
  3. 1 ½ cups brown rice
  4. 1 cup water
  5. 2 cups butternut squash
  6. 3 ½ cups vegetable broth
  7. ¼ cup nutritional yeast
  8. Salt & Pepper to taste
  1. 1. Remove lid from Instant Pot and press Sauté.
  2. 2. Heat coconut oil, add onion, salt, and pepper, and cook until translucent (about 5 minutes).
  3. 3. Add rice; stirring constantly about 1 minute until rice is coated with oil.
  4. 4. Add ½ cup water and stir until water is absorbed.
  5. 5. Stir in remaining ½ cup water, squash, and broth.
  6. 6. Close and lock on lid of Instant Pot making sure pressure is set to “Sealing.” Using “Manual,” cook on high pressure for 22 minutes.
  7. 7. When timer beeps, use quick release by turning valve to “Venting.” Turn Instant Pot off.
  8. 8. Use potato masher to mash butternut squash to desired consistency.
  9. 9. Stir in nutritional yeast, serve, and enjoy!
The Richmond Mom

This recipe was originally published on Jessi’s site where you can go for more information and the option of video instructions.

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Jessi Culyer
Jessi Culyer is a mamapreneur with three businesses to support moms. A recovering perfectionist, human doing, and control freak, she fully embraces personal growth and development to be the best version of herself. She uses her passion for food choices and transformational life coaching to help you become who you were created to be and live your best life. Jessi moved to RVA from NY by randomly choosing a city close enough to the beach, the lake, the city, the mountains, and a great church. She is married to her best friend with three kids 8 and under. Growing up as an Army brat, she loves to travel and embraces change. She is scuba certified and has jumped out of a perfectly good plane twice. She is a professional foodie and her favorite thing in Richmond is trying all the restaurants. Her favorite way to eat is to try a bunch of small plates. She’s been known to choose four appetizers to share instead of having to choose one entree. Variety is the spice of life!