Name: Butternut Squash Risotto
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 5 servings
Ingredients: 2 tbsp olive oil (or vegan butter); 2 cup leeks (sliced); 4 clove garlic cloves (rough chopped); 8 sprig fresh sage (leaves chopped); 1 cup arborrio rice (or short-grain Spanish rice); 2 heaping cup butternut squash (cubed); 0.25 cup white wine (dry); 2 cup vegetable stock (or water with bouillon); 0.5 tsp fine salt (more to taste); 0.125 tsp pepper white (or black pepper); 0.5 tsp ground nutmeg (don't leave it out); 3 handful baby spinach (or chopped kale); 0.5 cup vegan parmesan (optional); 0.5 cup pecans (halves for maple glazing); 1 tbsp maple syrup (for pecans)

Instructions

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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.