Butternut Squash Risotto
This creamy vegan butternut squash risotto is a comforting fall masterpiece infused with aromatic sage and leeks. Prepared easily in an Instant Pot, it features nutrient-dense squash that breaks down to create a naturally velvety sauce. Topped with crunchy maple pecans and fresh spinach, it's a satisfying, healthy meal perfect for cozy evenings.
Instructions
- 1
Slice and rinse leeks (2 cup), separating the rings to ensure all grit is removed.
- 2
Set the Instant Pot to Saute. Heat olive oil (2 tbsp) and sauté the leeks for 2 minutes until softened.
- 3
Add garlic cloves (4 clove), fresh sage (8 sprig), and arborrio rice (1 cup). Stir for 2 minutes until the rice edges are translucent.
- 4
Add cup butternut squash (2 heaping), fine salt (0.5 tsp), pepper white (0.125 tsp), and ground nutmeg (0.5 tsp). Sauté for 2 minutes until slightly browned.
- 5
Pour in white wine (0.25 cup). Deglaze by scraping up browned bits. Let the wine cook off for 3 minutes, then add vegetable stock (2 cup).
- 6
Seal and pressure cook on HIGH for 6 minutes. Allow a 5-minute natural release, then manually release remaining pressure.
- 7
Open the lid and stir in baby spinach (3 handful) and vegan parmesan (0.5 cup) until creamy and wilted.
- 8
Garnish with pecans (0.5 cup) tossed in maple syrup (1 tbsp) and an extra drizzle of olive oil before serving.
Nutrition Facts
Per portion