Butternut Squash Risotto

Ingredients

• 3 tbsp olive oil (divided - 2 tbsp for sautéing, 1 tbsp for roasting squash)
• 2 tbsp butter (optional substitute for olive oil)
• 2 cups leeks (sliced and rinsed (approximately 1 extra large leek), or substitute 1 medium onion)
• 4 cloves garlic cloves (roughly chopped)
• 8 leaves fresh sage leaves (chopped - essential for flavor)
• 1 cup Arborio rice (or short-grain Spanish Bomba rice)
• 2.5 cups butternut squash (cubed (about 1 small squash))
• 1/4 cup dry white wine (optional; can be omitted)
• 4 cups vegetable or chicken stock (warm, or use water with vegetable bouillon cube)
• 1/2 tsp salt (plus more to taste)
• 1/8 tsp white pepper (or black pepper to taste)
• 1/2 tsp ground nutmeg (essential - do not omit)
• 2-3 handfuls fresh baby spinach (or substitute chopped kale)
• 1/4 cup Parmesan cheese (optional; or use Pecorino, Manchego, vegan cheese, or cashew cheese)
• 2-3 tbsp leek oil (optional garnish; use if omitting cheese)
• 1/4 cup maple glazed pecans (optional garnish)

Instructions

1. 1

   Roast the butternut squash: Toss the cubed butternut squash with olive oil, salt and pepper and roast in a 400°F oven on a parchment-lined sheet pan until caramelized and tender, 25–30 minutes.

2. 2

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

3. 3

   Set Instant Pot to the 'Sauté' function. Heat the olive oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.

4. 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.

5. 5

   Add the wine and scrape up the browned bits with a wooden spoon. Let all the wine cook off, about 2–3 minutes. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.

6. 6

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

7. 7

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

8. 8

   Add 1–2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer.

9. 9

   Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20–25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end.

10. 10

    Stir in the roasted butternut and spinach and optional cheese or butter. Keep the risotto thick and hearty or add more stock to loosen it up a bit. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

11. 11

    Garnish with the leek oil and maple glazed pecans.

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