Butternut Risotto with Leeks

Serving Size: 10

Full of nutritious vegetables, this version of Butternut Risotto is made with leeks, and spinach. It's naturally gluetne free with a vegan option.

Recipe by: Sylvia Fountaine

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook30

Passive0

Total Time1 10

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Cutting board, Dutch Oven, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon, Oven, Oven-proof pan, parchment paper, Sharp Knives, Top Stove

Ingredients

3 tablespoon extra virgin olive oil
4 cup leek sliced
8 clove garlic rough chopped
16 fresh sage leaves
2 cup Arborio rice
4 1/2 cup butternut squash cubed
1/2 cup dry white wine optional
4 cup low sodium vegetable stock more or less
1 teaspoon Kosher salt
1/4 teaspoon ground white pepper
1 teaspoon ground nutmeg
2 cup baby spinach chopped

Optional:

1/2 cup grated parmesan cheese or vegan cheese
2 tablespoon butter

Instructions

Toss the cubed butternut squash with olive oil, salt, and pepper and ROAST in a 400F oven on a parchment lined sheet pan until caramelized and tender 25-30 minutes. At the same time make the risotto.
In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.
Add the rice and saute it for 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, peper, and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over medium-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. Stir in the spinach. Keep the risotto thick and hearty, or add more stock to loosen it up.
Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

Nutrition