The Vegan Butternut Squash Risotto is a delicious and creamy recipe. Furthermore, its flavor is enhanced with a mix of maple hazelnuts and fresh sage to accompany the savory leeks.
Tips for making this recipe:
You just need to assist for about fifteen to twenty minutes, after which you can leave your Instant Pot working its magic and serve a satisfying, balanced dinner with minimal hassle. This takes about four hours to prepare on the stovetop as well.
Vegan Butternut Squash Risotto
Ingredients:
Saga leaves: 8
Sliced leaks: 2 cups.
White wine: 1/4 cup.
Butternut squash: 2 cups.
Maple glazed pecans
Nutmeg: 1/2 tsp.
Salt.
Alberio rice: 1 cup.
Olive oil: 2 tbsp.
Veggie stock: 2 cups,
Garlic cloves: 4
Handful of baby spinach: 2–3
Instructions:
