Ingredients

The following ingredients have 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 butternut squash, cubed (please see notes if making on stove top!)
  • 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

Instruction

  • Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
  • Set Instant Pot to the “Saute” function.
  • Heat oil in the instant pot, add the rinsed 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.
  • 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.
  • Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release. 
  • While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.
  • 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.
  • Adjust salt to taste. If you like a “looser” risotto add a bit more broth.
  • Garnish with optional leek oil or maple glazed pecans.