Butternut Squash Risotto

Butternut Squash

1. Chop the shallots and washed leeks thinly into rings; set aside.

2. Set Instant Pot to the “Saute” function.

3. Heat oil in the instant pot, add the rinsed chopped leeks and shallots. Stir for 4-5 minutes; until soften. 

4. Then add minced garlic, chopped sage and rice, stir for 2 minutes.

5. 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.

6. Add the dry white wine and scrape up the browned bits.

7. 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.

8. 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.

9. Stir the risotto, adding goat cheese; optional.
10. Top with maple glazed nuts of your choice.

Maple Glazed Nuts

1. Heat a sauce pan or fry pan to medium high.

2. Add 1/2 tablespoon of avocado oil

3. Add the nuts of your choice and sauté for 3-4 minutes. 

4. Then add the maple syrup and coconut sugar.

5. Bring to a simmer and place to the side to cool for 1-2 minutes. 

6. Finally top the risotto with the maple glazed nuts.