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.
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.
Table of Contents
- Why you will Love this recipe!
- Butternut squash Risotto Ingredients
- Ingredient Notes
- Butternut Squash Risotto Instructions (see video for stovetop)
- How to serve Butternut Squash Risotto
- Butternut Squash Risotto Serving Suggestions
- Butternut Squash Risotto FAQS
- More Favorite Risotto recipes
- Butternut Squash Risotto Video (Stovetop)
- Butternut Squash Risotto Recipe
Why you will Love this recipe!
- 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.
- 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.
- 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.
- 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.
- 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
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.
Butternut Squash Risotto FAQS
Yes, you can make this Butternut Risotto on the stovetop as well. The recipe includes instructions for both methods.
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.
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.
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.
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.
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.
More Favorite Risotto recipes
Happy cozy fall weekend! Let us know what you think of this Butternut Squash Risotto recipe in the comments below!
Be well,
Butternut Squash Risotto Video (Stovetop)
Butternut Squash Risotto Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 5 cups 1x
- 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
- 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!
- ——
- 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
Instructions
- 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 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.
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)
- 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.
- 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.
- 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.
- 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.
- 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
Hey! How about putting in the kale before the pressure cook so it cooks with the rest of the main ingredients?
Give it a try!
Turned out beautifully. Definitely be making it again
Great to hear Nikki!
Hi I am just wondering if this can be prepared and frozen and then cooked in an. instant pot later? Or is it best to do fresh?
Thanks 🙂
Best to do fresh. 🙂
Your instructions were perfect and the risotto was divine. Everyone loved it. Will make it again.
Awesome, thanks Meigo!
I LOVE this recipe! I’ve made it a few times now and it is so yummy. It made me like veggies I’ve never liked!
I sent this to a friend overseas and she said that unfortunately butternut squash can be tough to get in Germany. I was wondering if you had any suggestions for substitutes? Thank you!
Most winter squash should work here. 🙂
Was hesitant, girlfriend vegetarian,I am not, was worried about lackluster flavor. Used bouillon concentrate therefore the addition of salt throughout process should be judicious. Don’t skip the candied pecans- they’re an awesome addition to an awesome dish. 5 stars and meatless!
Thanks Chris- glad you gave it a go!
Thanks Sylvia for this brilliant recipe.
For the first time ever, my risotto was perfect as opposed to my previous dried up versions.
It’s really easy to make and delicious to eat.
Great to hear Julie!
Could quinoa be used instead of rice?
No- I’m afraid it wouldn’t well work here with the same instructions and liquid ratio.
My sister made this for us for dinner. It was AMAZING!!! I always have a salt and pepper on the table but we needed nothing because it was just perfect as it was. She left the dairy out so it was vegan but still tasted so flavorful and rich. Great recipe!
Oh awesome! Great to hear karen- thanks!
Fabulous
Wow! This dish was very good. I guess that I mostly cook with salt, pepper, and fat for flavor. I feel like I just discovered herbs and spices. I didn’t have spinach, so I will make this again with spinach and I am sure it will be even better.
A risotto takes 45-50 minutes, always. This recipe, as written, will result in underdone rice, and a frustrated cook.
You need 3 cups hot stock (this is key as cold stock will not absorb well), added slowly, a half cup at a time, stirring constantly, for about 45-50 minutes until al dente. Stir, stir, stir..and have patience.
Ok, great! Feel free to do it your way John!
My first time making risotto…. Instant pot for the win! I don’t think I’d ever have the patience to make it on the stove top, but this recipe was simple, elegant and so quick. I did not add the spinach at the end but served it over fresh spinach – nice crunch to go with the creaminess!
I made this in the InstaPot and it was really easy and quick.
Cubing butternut squash is one of my least favorite cooking chores so I did that a day ahead when I had some free time in the kitchen. I also don’t love mincing garlic so it was wonderful that I could get away with roughly chopping it for this recipe.
I doubled the recipe….served half for dinner and froze the other half for later. I also added a bunch of fresh parsley just before serving.
This recipe is easy, hearty, and had my kitchen smelling wonderful! Thanks so much, Sylvia!
Im curious, when you doubled the recipe, did you change the cook time?
Hummm, sorry about that. You are correct the recipe serves 2.
I never comment on food blogs, but I simply had to this time. This is the best recipe I’ve ever found online. Absolutely amazing. I roasted about half the squash instead of adding it to the pot, and also roasted some mushrooms. Anyway, your food is brilliant, so I’m basing my plant-based food menu for the next few months on your blog. And, for those of you out there (like me) who were doubtful about it, do NOT leave out that nutmeg!
thanks Tod.;)
Hi there. Please could you let me know how many people this recipe will serve.
Thanks
Sam
5 cups of risotto will feed 2-3 people. 🙂
Made this last night, risotto in 6 minutes – I’m there! I used a bag of frozen cubed butternut squash – so it broke down a bit more and made the risotto that much more creamy. And instead of 2-3 handfuls of spinach I added an entire 6 oz. bag. I even made the leek oil and the pecans. OMG this is a keeper! I’m trying to eat more vegetarian meals and this is definitely on there! Thanks so much 🙂
I don’t have an instant pot so made on the stove. This was amazing and so worth the effort, which wasn’t overwhelming but a bit more than if you have an IP. My daughter is allergic to dairy so I made this vegan without the cheese and never missed it. I’ll definitely be making this again. One thing that was unusual, I was not able to print the recipe. Not sure why. I thought my printer was broken but no, it printed other items but this ended up being just blank pages. Too bad because I’m building up a 3-ring binder of vegan recipes for my daughter.
I will look into the printing issue- sorry!
if i’m doing this in the IP, do I roast the butternut squash prior? I’m confused by the video
You can do either- either roast separately and add it after the risotto is cooked, or add it raw to the instant pot and pressure cook with the risotto.
I loved this risotto – so easy to make in the instant pot – the butternut and leek create this creamy base, and the kale and nuts give it texture and crunch. Thanks, Sylvia!
I’m so excited to try this! I ordered all the ingredients, but got spaghetti squash instead of butternut squash 🙂 could I use canned pumpkin instead? Thanks!
Oh Shoot! The butternut really makes it here… I’d just wait till you can get one.
So good!! I don’t have an instant pot…yet. haha so it was a little painstaking…but still, totally worth it!! I’ve made it twice so far – the first time I was following the recipe for the instant pot (whoops!) but it still turned out well in the end 🙂 It does taste way more flavourful with parm cheese than without. It’s perfect for the winter months – thank you, Sylvia!!
Thanks so much for this recipe – I made it in the instapot and it was so easy compared to other risotto recipes and just as delicious.
I didn’t have leeks so I substituted with scallions and a small onion. I also didn’t have Arborio rice so I used Jasmine rice without any problems.
Interesting! I would have never guessed jasmine rice would work here, good to know!
I agree with the other commenter about the rice in the slow cooker. The recipe does not give clear instructions, it just says add rice and kale
Were we suppose to cook the rice or risotto seperately? I’m a novice in cooking so with items are not clear it feels stressful! Looking forward to your answer
Thank you
Do you mean in the Instant Pot? Add the rice in step 3. I highlighted rice in bold. 😉 Make sure you are looking at the recipe card at the bottom.