Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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

Instructions

Prep:15minCook:15min

Cozy up with a comforting bowl of Butternut Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free. The stovetop version in the notes below!

Updated at: Mon, 25 Nov 2024 10:33:37 GMT