Butternut Squash Risotto Instant pot

Name: Butternut Squash Risotto Instant pot
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons olive oil (or butter); 2 cups sliced leeks (one extra large leek); 4 garlic cloves, rough chopped; 8 sage leaves, chopped; 1 cup Arborio rice or short-grain Spanish rice (Bomba); 2 heaping cups butternut squash, cubed; 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; 1/8 teaspoon white pepper (or sub black pepper to taste); 1/2 t; 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, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for; Optional maple glazed pecans

11 steps

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. Stovetop version in the notes below!

Updated at: Thu, 17 Aug 2023 13:14:31 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

2 tablespoonsolive oil

or butter

2 cupsleeks

sliced, one extra large leek

1 cuparborio rice

or short-grain spanish rice, bomba

2 heaping cupsbutternut squash

cubed

¼ cupwhite wine

or skip it

2 cupsveggie stock

or chicken stock or broth, or water and one teaspoon or cube veggie bouillon

½ teaspoonsalt

⅛ teaspoonwhite pepper

or sub black pepper to taste

0.5t

½ teaspoonnutmeg

the nutmeg makes this-, don’t leave it out

2 handfulsbaby spinach

or chopped kale

¼ cupparmesan

go, goat cheese, vegan cheese or cashew cheese, or the leave cheese out and use LEEK OIL for

maple glazed pecans

Optional

Instructions

Step 1

Set Instant Pot to the “Saute” function.

Step 2

Slice and rinse leeks, separating rings (rinsing will help them to soften faster)

Step 3

Heat oil in the instant pot, add leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes. 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 4

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 5

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally release for 5 minutes, then manually release.

Step 6

While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.

Step 7

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 8

Garnish with optional leek oil or maple glazed pecans.

Step 9

Notes

Step 10

To elevate this, make the leek oil and maple glazed pecans, and perhaps top it with some additional roasted or pan-seared butternut that has been nicely caramelized.

Step 11

The butternut in the instant pot will break down and almost becomes the sauce here.