Butternut Squash Risotto
Ingredients
The Risotto
-
2
tablespoons
olive oil (or butter)
-
2
cups
sliced leeks
-
4
cloves
garlic
-
8
leaves
sage
-
1
cup
Arborio rice
-
2
cups
butternut squash, cubed
-
¼
cup
white wine
-
2
cups
veggie stock or chicken stock
-
½
teaspoon
salt
-
⅛
teaspoon
white pepper
-
½
teaspoon
nutmeg
Optional Ingredients
-
2-3
handfuls
baby spinach or chopped kale
-
¼ - ½
cup
parmesan or vegan cheese
-
1-2
tablespoons
butter or ghee
-
1
serving
maple glazed pecans
Instructions
- Slice and rinse the leeks, separating the rings.
- Set the Instant Pot to the 'Saute' function and heat the oil.
- Add the leeks and stir for 2 minutes, then add garlic, sage, and rice, stirring for another 2 minutes.
- Add butternut squash and stir until browned.
- Pour in the wine and cook off for 2-3 minutes, scraping up browned bits.
- Add stock, salt, pepper, and nutmeg, then stir well.
- Seal the Instant Pot and pressure cook on high for 6 minutes, then release pressure naturally for 5 minutes.
- Stir in spinach and cheese or butter if desired.
- Adjust salt to taste and garnish with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
321
Total fat
10.4g
Total carbohydrates
48.3g
Total protein
8.1g
Sodium
471.6mg
Cholesterol
7.2mg
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