This Butternut Squash Risotto recipe is wonderfully creamy and comforting. Savory leeks, paired with fresh sage, and maple pecans infuse it with delicious fall flavor. Includes a Video.

This Butternut Squash Risotto recipe couldn't be any easier. Made with leeks, and spinach with very little fuss, on your stovetop or in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free.

The best way to predict the future is to create it.

Abraham Lincoln 

This Butternut Risotto is the perfect meal for cozy fall nights. You can make it in an Instant Pot when time is short – it only requires 15-20 minutes of hands-on time before letting the Instant Pot take over and in the end, you’ll have a comforting, nourishing meal on the table with very little fuss. You can also make this on the stovetop in about 40 minutes.

The best part? This recipe is practically fool-proof! With 100 five-star reviews, you’re in good company!

Why you will Love this recipe!

  1. Creamy and Flavorful: The butternut squash adds a creamy and rich texture to the risotto, giving it a delicious flavor without the need for cheese or butter. It almost turns into a butternut sauce, adding a unique twist to the traditional risotto.
  2. Easy and Quick: This recipe is perfect for busy weeknight dinners. With the Instant Pot method, it only requires 15-20 minutes of hands-on time before letting the Instant Pot do the rest of the work. On the stovetop, it can be ready in about 40 minutes.
  3. Versatile and Adaptable: The recipe is vegan-adaptable and gluten-free, making it suitable for various dietary preferences. You can customize it by adding your favorite toppings such as vegan cheese, cashew cheese, butter, or drizzling with olive oil.
  4. Nourishing and Satisfying: Butternut squash is packed with nutrients like vitamins A and C, fiber, and antioxidants. Combined with the creamy risotto, leeks, and spinach, this dish provides a nourishing and satisfying meal that will keep you full and happy.
  5. Fall Comfort Food: The cozy combination of butternut squash, sage, and warming spices like nutmeg makes this risotto a perfect comfort food for chilly fall nights. It’s a great way to enjoy the seasonal flavors and ingredients. This could be a delicious Thanksgiving side dish.

Butternut squash Risotto Ingredients

A quick and easy weeknight recipe for Butternut Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free. #butternut #butternutrisotto #instantpot #vegan

Ingredient Notes

  • Butternut squash – purchasing pre-cut butternut squash makes this recipe fast and easy!
  •  Leeks-  for the best flavor or substitute onion.
  • Garlic- fresh and rough chopped.
  • Fresh Sage leaves, or substitute thyme or rosemary, but sage is tasty!
  • Arborio rice or short-grain Spanish rice (Bomba) for the creamiest texture!
  • Dry White wine (or just skip it).
  • Vegetable Broth or chicken broth (or water and one teaspoon or cube veggie bouillon).
  •  salt and pepper ( I love white pepper here). 
  •  Nutmeg the nutmeg makes this- don’t leave it out!
  •  Baby spinach or chopped kale.
  • OPTIONAL: parmesan, pecorino, manchego, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in butter or ghee, or a drizzle of olive oil. Top with optional Maple Glazed Pecans.

See the recipe card below for a full list of ingredients and measurements. 

Butternut Squash Risotto Instructions (see video for stovetop)

Step One- The recipe starts with prepping the leeks. Cut and rinse them well. If they are very muddy, soak in a big bowl of water and separate the rings.

Save the green leek tops for Leek Oil – which is optional but will change your life! I’m not joking here friends. It’s amazing.

Step Two- Set the Instant Pot to the saute setting.  Heat the oil and add the leeks, stirring until they soften.

Step Three- Add the garlic, sage and the Arborio Rice, sauteing the rice until translucent, about 2-3 minutes.

Step Four- Then add the raw butternut squash that has been cut into cubes, salt, and spices.

Step Five- Give a few stirs then, add a splash of white wine. Add the rice and stir.

Step Six- Scrape up all those browned bits, let the wine evaporate then add the broth. Be doubly sure to get all the browned bits. Using a wooden spoon helps. I have been using this veggie boullion – it has great flavor.

Step Seven- Pressure cook on high for 6 minutes. Naturally, release for 5 minutes, then manually release. Give a little stir and toss in a couple of handfuls of baby spinach to bump up the nutrition.

How to serve Butternut Squash Risotto

  • Leave it vegan and drizzle with a little olive oil- or the flavorful Leek Oil OR stir in some butter, ghee, goat cheese, or grated parmesan cheese to taste.
  • If you like a looser risotto, add a little more broth or water to get the consistency how you like it. As you keep stirring the butternut will break down a bit. It will add a nice creaminess. Don’t over stir though, just a little. 🙂
  • We love it topped with the Leek oil and the Maple Pecans that you’ve seen before if you’ve been here a while. So handy! The pecans give such good texture.

Butternut Squash Risotto Serving Suggestions

Serve the butternut squash risotto with flavorful leek oil, maple pecans, and a hearty green salad.

This Butternut Squash Risotto recipe couldn't be any easier. Made with leeks, and spinach with very little fuss, on your stovetop or in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free.

Butternut Squash Risotto FAQS

Can I make this recipe without an Instant Pot?

Yes, you can make this Butternut Risotto on the stovetop as well. The recipe includes instructions for both methods.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth in this recipe to keep it vegan-friendly. If you don’t have vegetable broth, you can use water and add a teaspoon of vegetable bouillon for extra flavor.

Can I add cheese to the risotto?

The recipe is vegan-adaptable, so you can add vegan cheese or cashew cheese if you’d like. If you prefer non-vegan options, you can stir in butter, ghee, or grated parmesan cheese to taste.

What makes this risotto creamy and flavorful?

 The butternut squash in this risotto adds a creamy and rich texture, providing a delicious flavor without the need for cheese or butter. The risotto almost turns into a butternut sauce, adding a unique twist to the traditional recipe.

How long does this risotto take to cook on the stovetop?

On the stovetop, this risotto takes about 40 minutes to cook. The Instant Pot method is quicker, requiring only 15-20 minutes of hands-on time.

Can butternut squash risotto be made ahead?

Risotto is best served soon after it is made- although leftovers do taste great for up to 4 days in the refrigerator. Or freeze for up to 3 months.

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. #butternut #butternutrisotto #instantpot #vegan

More Favorite Risotto recipes

Butternut squash risotto in a bowl with a fork.

Happy cozy fall weekend! Let us know what you think of this Butternut Squash Risotto recipe in the comments below!

Be well,

Sylvia

Butternut Squash Risotto Video (Stovetop)

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This Butternut Squash Risotto recipe couldn't be any easier. Made with leeks, and spinach with very little fuss, on your stovetop or in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free.

Butternut Squash Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 139 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 5 cups
  • Category: vegan, dinner recipe,dinner idea
  • Method: Instant Pot, stove top
  • Cuisine: American
  • Diet: Vegan

Description

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. The stovetop version in the notes below!


Ingredients

Units
  • 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 of butternut squash, cubed (please see notes if making on stove top!) Buying pre-cut squash saves a lot of time here!
  • 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!
  • ——
  • 23 handfuls baby spinach or chopped kale
  • OPTIONAL: 1/41/2 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


Instructions

  1. Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
  2. Set Instant Pot to the “Saute” function.
  3. Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.
  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. 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.
  6. Seal the instant pot and pressure cook on HIGH pressure for 6 minutes. Naturally, release for 5 minutes, then manually release. 
  7. While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.
  8. 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.
  9. Adjust salt to taste. If you like a “looser” risotto add a bit more broth.
  10. Garnish with optional leek oil or maple glazed pecans.

Notes

Butternut: buying pre-cut butternut squash make this recipe extra fast!

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.

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

STOVETOP INSTRUCTIONS: ( you will need 4-5 cups warm stock) 

  1. ROAST BUTTERNUT: 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. At the same time make risotto.
  2. RISOTTO: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.
  3. Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. 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. Keep the risotto thick and hearty or add more stock to loosen it up a bit.
  4. Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper.  If bland, it probably needs more salt.
  5. Garnish with the leek oil and maple glazed pecans.

Nutrition

  • Serving Size: 1 1/4 cups. Calculated with ½ cup parmesan.
  • Calories: 321
  • Sugar: 1.9 g
  • Sodium: 471.6 mg
  • Fat: 10.4 g
  • Saturated Fat: 3 g
  • Carbohydrates: 48.3 g
  • Fiber: 1.5 g
  • Protein: 8.1 g
  • Cholesterol: 7.2 mg

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Comments

  1. I really liked this! I used thyme and rosemary instead of sage, cooking on the stovetop rather than instapot. As per recipe oven roasted the squash. Including the nut and cheese topping, this is a keeper to return to again!






  2. This was delicious! I’m used to making risotto on the stove, so I was a bit apprehensive about using the Instant Pot, but it turned out great and the texture was exactly the same! If I wanted to double the recipe, would I need to adjust the cook time under pressure at all?






    1. Hey Jules, that is a great question and honestly I am not sure. Probably not increase time by a whole lot? Maybe add 1 minute? But I am guessing…

        1. Hi Karen, It serves about 4 people 1 1/4 cups. This information is in the nutritional info below the recipe. 🙂

  3. This was so delicious, healthy, and easy to make. I used 1/2 tsp dried sage in place of fresh and it turned out perfect. Thank you!






  4. Hi, this sounds wonderful! Can it be made ahead of time and reheated (for a buffet dinner party)? Thank you!

    1. Hi Patti- to be honest, risotto is tricky to make ahead and reheat- it can get gummy. This recipe is best served soon after it is made, but of course you can try!

  5. This turned out great using the stove top method. I roasted the squash plus mushrooms which I stirred into the risotto & leeks in the last half of cooking. I also used chard as well as kale.






  6. Loved being able to quickly and easily make risotto in the Instant Pot! We used Swiss chard ribbons instead of spinach and just threw them in with the butternut squash.






  7. This was a very tasty recipe, will make it again for sure, there is no recipe from you I didn’t like so tank you, thank you!❤️






  8. This dish was a hit as just about every SFAH recipe is. Your team knocks it out of the park week after week. Thank you!

    I loved the flavor combos and textures here. However, the nutmeg came on too strong for me. Next time I make it, I’ll try it at 1/4 teaspoon. Thanks again.






  9. This is sooooo good. I have a nut allergy, so had to leave the pecans out, but still totally delicious. A great, autumnal treat. Thank you.

  10. For health reasons, I prefer to use recipes that use olive oil instead of butter and cheese. This was creamy and comforting and I didn’t miss the butter or cheese. Such lovely, fresh flavours and so satisfying. What a wonderful recipe! I made a double batch at once. I only had half the required wine, and I microplaned a whole nutmeg. I will park myself at this lovely recipe site and try everything!






  11. I made this tonight and I cannot praise it enough. It is absolutely delicious. Very easy to make and so tasty . This is going to be a regular. I love this website and so far everything i have tried has been great but this is another level of delicious. Thank you

  12. I love this recipe and am making it yet again but for a larger crowd. Any thoughts on a quick protein pairing?
    Thanks so much!






    1. Wonderful Rachel! Here are a few suggestions- The best grilled chicken, Mediterranean sheet pan chicken, seared Halibut, baked cod with tomatoes, or citrus baked salmon. 🙂

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