Instant Pot Butternut Risotto with Leeks | Feasting At Home

Name: Instant Pot Butternut Risotto with Leeks | Feasting At Home
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!; ——; 2-3 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

"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!..."

INGREDIENTS

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2 tablespoons olive oil (or butter)

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2 cups sliced leeks (one extra large leek)

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4 garlic cloves, rough chopped

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8 sage leaves, chopped

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1 cup Arborio rice or short-grain Spanish rice (Bomba)

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2 heaping cups butternut squash, cubed

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1/4 cup white wine (or skip it)

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2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)

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1/2 teaspoon salt

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1/8 teaspoon white pepper (or sub black pepper to taste)

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1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!

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——

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2-3 handfuls baby spinach

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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.

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Optional: Maple Glazed Pecans

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