A simple and easy overnight recipe, leek and spinach butter risotto is easy to make on your stovetop or crock pot. Suitable for vegetarians and gluten-free.
This Honey Risotto is perfect for the fall and winter months when time is limited. With the Instant Pot, it only takes 15 minutes to manually set up the Instant Pot, and you’ll finally have a hassle-free, comforting and healthy meal at the table. You can do this on the stove in about 40 minutes.
Now, if you don’t have a ready-made pot, there is an electric oven in the video and the recipe, it is very delicious. For the stove version, we toast the walnuts.
HOW TO MAKE BUTTERNUT RISOTTO (ON THE STOVETOP)
Frankly, I was a little surprised that this recipe was so good. I’m not a big fan of veggies, so the idea of raw walnut chunks in the Instant Pot is a bit of a misnomer. I like fried and caramelized. But I just wanted to try it and something funny happened.
Well, apart from the obvious, yes, walnuts do get a little mushy.
But I didn’t expect the walnuts to be creamy, which makes the risotto rich enough to almost turn into a soup without the added cheese or butter.
is similar to the broccoli sauce in the Orchiette recipe.
HOW TO MAKE BUTTERNUT RISOTTO
The recipe begins with the preparation of the leek. Cut well and rinse. If they are cloudy, dip them in a large bowl of water and separate the rings.
Save the green vegetables for the leek oil – this is optional but will change your life! I’m not kidding guys
This is great.
Set Instant Pot to saute setting. Reduce the oil, add the leek and mix until smooth.
Add the garlic, sage, and arbor rice and sauté until translucent, about 2-3 minutes.
Then add the diced pumpkin, salt and spices.
Then put a few onions and add some white wine. Add rice and mix.
Remove all the brown stuff, let the alcohol evaporate and add to the broth. Don’t forget to double it up to make sure you get all the fried pieces. Using a wooden spoon will help.
I used this veggie patty – it’s delicious.
Cook on high for 6 minutes.
Sky 5 minutes left, then manually released.
Mix it up a little and add a few handfuls of baby spinach for extra nourishment.
At this point, you can go vegan and drizzle some olive oil or delicious chives oil on it.
Or you can add some butter, clarified butter, goat cheese or parmesan to taste.
If you want a looser risotto, add a little more broth or water to your liking.
The walnuts crumble a little while you keep mixing. It adds a nice creaminess.
Here I top it with chives oil and maple walnuts you’ve seen before if you’ve been around for a while. Very easy!
The walnut tree is very beautiful..
Leek oil is a fun way to avoid wasting delicious leek heads.
Use leek oil in bread, hummus, salad or soup.
I know you… you will find many uses.