A quick and easy weeknight recipe for Butternut Risotto with Leeks and Spinach made 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 perfect for cozy fall nights when time is limited. When using an instant pot, it only requires only 15 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.
Now if you don’t have an instant pot, there is a stovetop version in the video and also in the recipe notes, and it is yummy. For the stovetop version, we roast the butternut.
How to make Butternut Risotto (on the Stovetop) | 60-sec video
I’ll be honest, I was a little surprised that this recipe turned out as good as it did. I’m not a huge fan of mushy veggies, so the idea of putting cubes of raw butternut in the Instant Pot was a little off-putting. I much prefer them roasted and caramelized. But I just wanted to experiment and an interesting thing happened.
Well besides the obvious, yes, the butternut did get a little mushy. But what I didn’t expect was how creamy the butternut turned out, giving the risotto a lovely richness without adding cheese or butter, almost turning into a butternut sauce.
Kind of like the broccoli sauce in this Orchiette recipe.
How to make Butternut Risotto
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.
Set the Instant Pot to the saute setting. Heat the oil and add the leeks, stirring until they soften.
Add the garlic, sage and the Arborio Rice, sauteing the rice until translucent, about 2-3 minutes.
Then add the raw butternut squash that has been cut into cubes, salt and spices.
Give a few stirs then, add a splash of white wine. Add the rice and stir.
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.
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.
At this point, you could leave it vegan and drizzle with a little olive oil- or the flavorful Leek Oil.
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. 🙂
The pecans give such good texture.
And the Leek Oil is just a fun way to not waste those flavorful leek tops.
I know you…. you’ll find many uses. 🙂
More recipes you may like:
- Lemony Asparagus Risotto
- Butternut Lasagna with Mushrooms and Sage
- Roasted Butternut Squash Soup!
- Instant Pot Risotto!
- Summer Tomato Risotto with Saffron
- Leek Oil
- Maple Glazed Pecans!
Happy cozy fall weekend! Let us know what you think of this Instant Pot Butternut Risotto in the comments below!