Butternut Squash & Spinach Risotto
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.
Serves: 4 Cooking time: approx. 30 minutes
Ingredients
2 tablespoons olive oil (or butter)
2 cups sliced leeks (one extra large leek), rinsed
4 garlic cloves, rough chopped
8 fresh sage leaves, chopped
1 cup Gli Aironi Arborio (or other Arborio rice)
2 cups Pinwheel Butternut Squash Chunks (frozen)
1/4 cup white wine
2 cups veggie stock
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon nutmeg- the nutmeg makes this dish- don’t leave it out!
1.5 cups Pinwheel Local Chopped Spinach (frozen)
3 Tbsp toasted walnuts
2 Tbsps chopped parsley
OPTIONAL FINISHING : 1/4 – 1/2 cup vegan or conventional Parmesan, 1-2 tablespoons of butter or olive oil
Instructions
Set Instant Pot to the “Saute” function. Heat the oil in the instant pot. Add the rinsed leeks and stir for 2 minutes. Add garlic, sage and Arborio 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 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. Add the salt, pepper and nutmeg and give a good stir.
Seal the instant pot and pressure cook on HIGH for 6 minutes. Let the pressure release naturally for 5 minutes then manually release.
Stir the risotto, adding the spinach. Then add the cheese or butter/olive oil if you are using them. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto. When you are satisfied with the risotto consistency, ladle it onto plates or in bowls, top with the walnuts and parsley and serve.