Butternut Squash Risotto

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Sage

  Spices, ground

  800g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Squash

  Winter, butternut, raw

  2 cup, cubes or 280g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Spinach

  Raw, Fresh - Kroger

  2 cup or 62g

Directions

1. Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
2. Set Instant Pot to the “Saute” function.
3. Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.
4. 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.
5. 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.
6. Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.
7. While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.
8. 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.
9. Garnish with optional leek oil or maple glazed pecans.
10. Recipe by: Sylvia Fountaine (source: https://www.feastingathome.com/instant-pot-butternut-risotto-with-leeks/)

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