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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

Instant Pot Butternut Risotto

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 5 cups
  • Category: vegan, dinner recipe,
  • Method: Instant Pot
  • Cuisine: Italian
  • 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. Stovetop version in notes.


Ingredients

  • 2 tablespoons olive oil (or butter)
  • 2 cups sliced leeks (one extra large leek)
  • 4 garlic cloves, rough chopped
  • 8 sage leaves, chopped
  • 1 cup Arborio rice or short-grain Spanish rice (Bomba)
  • 2 heaping cups butternut squash, cubed
  • 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
  • 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
  • OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, 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

  • Set Instant Pot to the “Saute” function.
  • Slice and rinse leeks, separating rings (rinsing will help them to soften faster)
  • Heat oil in the instant pot, add 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 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.
  • Garnish with optional leek oil or maple glazed pecans.

Notes

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 butternut with olive oil, salt and pepper and ROAST the butternut 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 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. Keep it thick 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.

Keywords: Instant Pot risotto, Butternut Risotto, instant pot butternut risotto, vegan risotto, vegan butternut recipes, vegan instant pot recipes.