Step 1

Slice and rinse leeks, separating rings (rinsing will help them to soften faster).

Step 2

Set Instant Pot to the “Saute” function.

Step 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.

Step 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.

Step 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.

Step 6

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.

Step 7

While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.

Step 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.

Step 9

Garnish with optional leek oil or maple glazed pecans.