Butternut Squash Risotto Recipe
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(141)
Ingredients
5 servings
- 2 tablespoons olive oil (or butter)
- 2 cups sliced leeks (one extra large leek) or sub one onion
- 4 garlic cloves, rough chopped
- 8 sage leaves, chopped
- 1 cup Arborio rice or short-grain Spanish rice (Bomba)
- 2 heaping cups of butternut squash, cubed (please see notes if making on stove top!) Buying pre-cut squash saves a lot of time here!
- 1/4 cup white wine (or skip it)
- 2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
- 1/2 teaspoon salt, more to taste
- 1/8 teaspoon white pepper (or sub black pepper to taste)
- 1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
- ——
- 2-3 handfuls baby spinach or chopped kale
- OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
- Optional: Maple Glazed Pecans
How would you rate this recipe?
Preparation
Step 1
Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
Step 2
Set Instant Pot to the “Saute” function.
Step 3
Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.
Step 4
Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.
Step 5
Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.
Step 6
Seal the instant pot and pressure cook on HIGH pressure for 6 minutes. Naturally, release for 5 minutes, then manually release.
Step 7
While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.
Step 8
Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.
Step 9
Adjust salt to taste. If you like a “looser” risotto add a bit more broth.
Step 10
Garnish with optional leek oil or maple glazed pecans.
Step 11
Save recipe for the next time?
