This Butternut Squash Risotto (Instant Pot or Stovetop) with leeks is full of cozy fall flavours. Made ridiculously easy in an Instant Pot, it is a standout meal for a weeknight, or entertaining, with very minimal effort involved. Also very doable on the stovetop with instructions included.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 4to 6
Ingredients
2tablespoonsolive oil plus more for drizzling(additional 2 tablespoons if making it on the stovetop)
2large leeks, white and light green parts onlythinly sliced into rounds then coarsely chopped (see tips in post for rinsing leeks)
5garlic clovesminced (can use less to taste)
2 tablespoons chopped fresh sage leaves, divided
2cupsArborio rice
1/3cupwhite wine
4 cupslow-sodium chicken broth or vegetable broth(preferably warm)
1large butternut squash (about 2 pounds)peeled, seeded and cut into 1/2-inch pieces or 1 (16-oz.) pkg. fresh cubed butternut squash
1teaspoonkosher salt
1/4teaspoonblack pepper
2ouncesParmesan cheesegrated (about 1/2 cup)
2tablespoonsunsalted butter
Shaved Parmesan cheeseoptional for topping (use a cheese with no rennet if vegan or vegetarian)
Sage leavesoptional for topping
Instructions
Set Instant Pot to sauté (medium) and heat 2 tablespoons olive oil. Add the leeks and cook, stirring frequently, until soft and tender but not brown, about 3 minutes. Stir in the garlic and 1 tablespoon chopped sage; cook until fragrant, about 1 minute.
Add rice, and cook for 1 minute, stirring to coat. Add wine and cook, stirring and scraping any browned bits, until mostly absorbed, about 1 minute. Stir in squash, salt and pepper; pour in broth and give everything one more stir.
Turn off Sauté mode. Close and lock the lid and cook on High Pressure for 6 minutes. Allow to naturally release for 5 minutes then immediately release the remaining pressure. Remove the lid and turn off Instant Pot. Stir in butter (if using), remaining chopped sage and parmesan cheese.
Taste and add more salt and pepper, if necessary (I almost always add more salt). Ladle immediately onto plates or shallow bowls. Serve garnished with shaved parmesan, sage leaves, flaky salt and pepper, is desired.
Notes
STOVETOP INSTRUCTIONSYou will need 6 cups broth.
Preheat oven to 400°F. Place squash on large rimmed baking sheet lined with parchment paper. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and slightly caramelized, about 30 minutes.
Pour broth into a medium/large saucepan and bring to a low simmer. Cover to keep warm. In a large saucepan, or dutch oven, heat 2 tablespoons olive oil over medium heat. Add the leeks, a generous pinch of salt, and cook gently until softened, about 5-7 minutes. Stir in the garlic and 1 tablespoon chopped sage and cook until fragrant, about 1 minute. Add the rice and cook for a minute or two until it is coated with oil, about 1 minute. Increase the heat slightly, and deglaze the pan by adding the wine. Stir gently until all the liquid has been absorbed. Add a ladleful of hot stock to the rice, stirring until absorbed. Add another generous pinch of salt. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladleful – until the rice is al dente. This will take about 20 minutes, 25-30 if you prefer it less al dente.
Add roasted squash, 2 tablespoons of butter (if using), the remaining tablespoon of chopped sage, and the grated parmesan cheese. Taste and add more salt and pepper, if necessary (I almost always add more salt). Ladle immediately onto plates or shallow bowls. Serve garnished with shaved parmesan, sage leaves, a sprinkle of flaky salt and a pinch of pepper, if desired.