Butternut Squash Risotto Recipe
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Feasting at Home · by Sylvia Fountaine★ 4.9

Butternut Squash Risotto Recipe

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 9%
CARBS 40G71% OF CAL
3G FIBER0G ADDED0G INTRINSIC34G OTHER3G TOTAL SUGAR
FAT 6G23% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy butternut squash risotto with leeks, spinach, and pecans, cooked in an Instant Pot for convenience. A cozy, elegant dinner that's rich and comforting.

mainamericangrain bowlgluten freevegan
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Nutrition & ingredients

Ingredients

serves 5
  • 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 of butternut squash, cubed (please see notes if making on stove top!) Buying pre-cut squash saves a lot of time here!
  • 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
PREP
15M
SODIUM
645MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.