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.

Butternut Squash Risotto (Video)

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 Scale

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

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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