Butternut Risotto
Ingredients 2 Tbsps olive oil (or butter) 2 cups sliced leeks (one extra large leek) 4 garlic cloves, rough chopped 8 sage leaves, chopped 1 cup Arborio rice or short-grain Spanish rice (Bomba) 2 heaping cups butternut squash, cubed ¼ cup white wine (or skip it) 2 cups veggie stock or chicken stock or broth (or water and 1 tsp or cube veggie bouillon) ½ tsp salt ½ tsp nutmeg 2–3 handfuls baby spinach or chopped kale Maple-Pecan Topping 1 cup pecan halves 2 Tbsps real maple syrup ¼ tsp salt and optional pepper Steps Slice and rinse leeks, separating rings (rinsing will help them to soften faster) Heat oil in the instant pot, add leeks and stir for 2 minutes....