Butternut Squash and Leek Risotto

Butternut Squash and Leek Risotto – Serves 4

Ingredients:

8 Cups of Vegetable Stock
1 Butternut Squash
2 TBS Unsalted Butter
Extra Virgin Olive Oil
1/2 TSP Dried Chili Flakes
Dash of Kosher Salt
Dash of Pepper
2 Cups of Arborio Rice
1 Pound of Leeks
2 Garlic Cloves – Chopped or Minced
1 Cup of Dry White Wine
1 Cup of Freshly Grated Parmesan Cheese
1 TBS Chopped Sage
1/2 TSP Nutmeg

Instructions:

Peel the squash with a vegetable peeler and split lengthwise. Scoop out the seeds and fibers. and cut the squash into cubes.

Rinse and slice leeks, separating the rings and set aside.

Start heating stock to a low simmer

In a large skillet, melt butter and olive oil over medium-low heat. Add leeks and stir for two (2) minutes. Add garlic, sage, salt, pepper, nutmeg, chili flakes, and rice and stir for a few more minutes until rice becomes glossy. Add butternut squash and stir for a few more minutes. Increase the heat to medium-high and add the wine. Using a wooden spoon, stir and scrape the bottom of the pan to deglaze the pan.

Begin ladling the hot stock into the pan so that it barely covers the rice. Adjust heat so that the liquid bubbles but does not boil. Continue to stir the rice with a wooden spoon making sure you are scraping the bottom of the pan. When most of the liquid has reduced, add more stock. Continue the process of stirring and adding stock once it has reduced until rice is tender, about 15-20 minutes. As the last of the stock in your pan has reduced, fold in parmesan cheese.

Serve right away and you can top with any leftover sage, Parmesan cheese, or even parsley.

Instant Pot Instructions:

2 Cups of Vegetable Stock
1 Butternut Squash
2 TBS Unsalted Butter
1 TBS Extra Virgin Olive Oil
1/2 TSP Dried Chili Flakes
Dash of Kosher Salt
Dash of Pepper
2 Cups of Arborio Rice
1 Pound of Leeks
2 Garlic Cloves – Chopped or Minced
1 Cup of Dry White Wine
1 Cup of Freshly Grated Parmesan Cheese
1 TBS Chopped Sage
1/2 TSP Nutmeg

Set Instant Pot to Sauté function.

Heat oil and butter in the Instant Pot, add leeks, and stir for 2 minutes. Add garlic, sage, chili flakes, and rice and stir for 2 more minutes. Add Butternut squash and continue to stir until there is some browning at the bottom of the pot.

Add wine and deglaze the pot using a wooden spoon to scrape off browned bits. Let the wine cook off, about three (3) minutes, and add the vegetable stock. Add the salt, pepper, and nutmeg and give a good stir.

Seal Instant pot and pressure cook on High for 6 minutes. Naturally release for five (5) minutes and then manually release.

Open the lid carefully and then fold in the Parmesan Cheese. Serve immediately and garnish with any extra sage, cheese, or even parsley.