
Butternut Squash Risotto
Ingredients
Butternut Squash Risotto
Maple Glazed Nuts
Instructions
Butternut Squash
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Chop the shallots and washed leeks thinly into rings; set aside.
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Set Instant Pot to the “Saute” function.
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Heat oil in the instant pot, add the rinsed chopped leeks and shallots. Stir for 4-5 minutes; until soften.
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Then add minced garlic, chopped sage and rice, stir for 2 minutes.
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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.
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Add the dry white wine and scrape up the browned bits.
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Let all the wine dissipate, about 2-3 minutes then add the vegetable broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and stir until well mixed.
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Seal the instant pot and pressure cook on HIGH for 10 minutes. Then let it sit, allowing it naturally releasing the pressure for 5 minutes, then manually release the pressure top.
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Stir the risotto, adding goat cheese; optional.
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Top with maple glazed nuts of your choice.
Maple Glazed Nuts
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Heat a sauce pan or fry pan to medium high.
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Add 1/2 tablespoon of avocado oil
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Add the nuts of your choice and sauté for 3-4 minutes.
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Then add the maple syrup and coconut sugar.
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Bring to a simmer and place to the side to cool for 1-2 minutes.
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Finally top the risotto with the maple glazed nuts.