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Butternut Risotto with Leeks

25 mins Cook
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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.

Risotto

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

STEP ONE:

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.

STEP TWO:

Set Instant Pot to saute setting. Reduce the oil, add the leek and mix until smooth.

STEP THREE:

Add the garlic, sage, and arbor rice and sauté until translucent, about 2-3 minutes.

STEP FOUR:

Then add the diced pumpkin, salt and spices.

STEP FIVE:

Then put a few onions and add some white wine. Add rice and mix.

STEP SIX:

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.

STEP SEVEN:

Cook on high for 6 minutes.

Sky 5 minutes left, then manually released.

STEP SEVEN:

Mix it up a little and add a few handfuls of baby spinach for extra nourishment.

STEP EIGHT:

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.

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Butternut Risotto with Leeks

Butternut Risotto with Leeks

maimoona
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.
prep time
5 mins
cooking time
25 mins
servings
3
total time
30 mins

Equipment

Ingredients

  • 2 tablespoons olive oil (or butter)

  • 2 cups sliced leeks (one extra large leek) or sub one onion

  • 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 (please see notes if making on stove top!)

  • 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, more to taste

  • 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 or chopped kale

  • OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, 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

  • Cook Mode Prevent your screen from going dark

Instructions

1
Finely chop and wash the leeks, separate the rings (rinsing makes them soft quickly).
2
Set the Instant Pot to the "Saute" function.
3
In the Instant Pot, heat the oil, add the rinsed leeks and stir for 2 minutes. Add the garlic, sage and rice and stir for 2 minutes.
4
Add the Pumpkin and continue mixing for a few minutes until the bottom of the Instant Pot is lightly browned.
5
Add the wine and scrape off the fried bits - a wooden spoon will do. Allow all the wine to cook for about 2-3 minutes. Add stock or broth. Cut off more fried bits. Add salt, pepper and nutmeg and mix well.
6
Fill Instant Pot and cook on high for 6 minutes. Loosen for 5 minutes, then loosen manually.
7
While this Season is in progress, you can make Leek Oil and/or Maple Polished Walnut.
8
Mix risotto with spinach and cheese or with or without butter, as desired. When the walnuts crack a little, they add a natural creaminess to the risotto.
9
Adjust salt to taste. If you like the risotto "less", you can add a little more broth.
10
Garnish with optional chives oil or maple syrup pecans.

Notes

Top it off with leek oil and maple walnuts, maybe add some caramelized or pan-roasted walnuts. Instant Pot The walnuts in the pot will crack here and be almost fishy. Directions for Cooktop : (You'll need 4-5 cups of hot broth) Roast Pumpkin: Add olive oil, salt, and pepper to chopped Pumpkin and place in a parchment-lined 400°F oven. . Bake for 25-30 minutes, stirring, until caramelized. Meanwhile, make the risotto. Risotto: In a large heavy saucepan or Dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, cover and cook for a few minutes to allow some steaming. Add garlic and sage and sauté for 2 more minutes until fragrant. Add the rice and stir fry for 1 minute. Add some white wine and bring to a boil. Add salt, pepper and nutmeg. Add 1-2 cups of hot broth (less to cover the rice), mix and let it simmer. Cook until most of the liquid is absorbed. Add the broth 1 cup at a time and slowly absorb the rice, stirring frequently, over medium-low heat for about 20-25 minutes, until the rice is plump and slightly al dente but creamy. If adding cabbage, add it with the last glass of broth. If you're adding spinach, you can mix it up at the end. Keep the risotto thick and hearty, or add more stock to loosen it up a bit. with toasted walnuts and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If it is bland, more salt will be needed. Garnished with chives oil and maple nut.
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