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Export 12 ingredients for grocery delivery
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.
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