Butternut Risotto with Leeks and Spinach

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Slice and rinse leeks, separating rings.

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. 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 pressure 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens