Vegan Butternut Squash Risotto (Instant Pot Friendly!)

INSTANT POT:

• SQUASH: Preheat the oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. Toss the cubed butternut squash with 2 Tbsp olive oil and 1/4 tsp salt, then spread in an even layer on the prepared baking sheet.

• For the roasted garlic: Slice the top off the garlic bulb, exposing the tops of the garlic cloves. Place on a small square of foil or parchment paper and top with the remaining 1 Tbsp of olive oil. Scrunch up the foil/paper to seal in the garlic and place the wrapped bulb on the baking sheet with the squash. Roast everything for 35-40 minutes, tossing the squash chunks halfway through the cooking time. The squash should be tender and golden/caramelized in places. After 40 minutes, remove the squash from the oven and place the foil-wrapped garlic directly on the oven rack for an additional 10 minutes.

• TOPPING (optional): Toast the pine nuts in a dry skillet over medium heat until lightly golden. This should take about 5 minutes — watch them closely as they go from untoasted to burned quickly! Once toasted, transfer to a mortar and pestle and crush the pine nuts slightly. You should still have some whole pine nuts. Alternatively, use a food processor and pulse briefly.

• In the same skillet or saucepan, heat 1 Tbsp olive oil over medium heat. Add the chopped sage in as even a layer as possible, and don’t stir. It should sizzle immediately and begin to darken and “fry” slightly. Sauté for a few minutes, stirring infrequently, to brown the sage slightly (this allows the flavor to deepen). Be careful not to let it burn.

• Transfer the sage to the mortar and pestle and crush the leaves to combine them well with the pine nuts. Add the salt (1/8 tsp) and toss with a spoon. Set aside your topping until ready to serve.

• RISOTTO: When the squash and garlic are about halfway done roasting, start the risotto. Using a 6-quart or larger Instant Pot, turn on the sauté function (to the default “Normal” — not high or low) and add the vegan butter. Once melted, add the rice to the butter and stir to coat. Spread the rice into an even layer on the bottom of the pot and let it sizzle lightly for a minute to toast, then turn off the sauté function by pressing “Cancel.” Add the white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.

• Add the water, coconut milk, and salt. Stir, making sure there is no rice stuck on the bottom or sides of the pot. Put on the Instant Pot lid and set the valve to Sealing, if applicable (some models seal automatically when the lid is turned). Pressure cook on HIGH for 8 minutes. The Instant Pot will take about 10 minutes to pressurize, then will begin counting down. When the timer goes off at the end of the cook time, manually release the pressure. Stir the risotto to combine — it may seem a bit watery, but it will thicken as it cools.
• When the risotto is nearly ready, remove the garlic bulb from the foil/paper and squeeze the soft roasted garlic from its papery shells onto the baking sheet. Mash well with a fork, along with 1/3 of the roasted squash. Add this squash/garlic purée to the finished risotto, along with the vegan parmesan, and stir well to incorporate.
• SERVING: Divide risotto between serving bowls, top with remaining roasted butternut squash, and garnish with pine nut and sage topping (optional, or use more vegan parmesan).

• Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.

• RISOTTO: In a medium saucepan, combine the water and coconut milk, bring to a simmer, and then lower the heat to keep warm. This will be your broth.

• SQUASH: Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Toss the cubed butternut squash with 2 Tbsp olive oil and 1/4 tsp salt, then spread in an even layer on the prepared baking sheet.

• For the roasted garlic: Slice the top off the garlic bulb, exposing the tops of the garlic cloves. Place on a small square of foil or parchment paper and top with the remaining 1 Tbsp of olive oil. Scrunch up the foil/paper to seal in the garlic and place the wrapped bulb on the baking sheet with the squash. Roast everything for 35-40 minutes, tossing the squash chunks halfway through the cooking time. The squash should be tender and golden/caramelized in places, and the garlic will be soft.

• RISOTTO: Melt the vegan butter in a large, rimmed skillet or Dutch oven over medium-low heat. Once melted, add the rice to the butter and stir to coat. Spread the rice into an even layer on the bottom of the pan and let it sizzle lightly for a couple of minutes to toast, then add the white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.

• Using a ladle or measuring cup, add warmed “broth” (from STOVETOP Step 1) ~1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.

• Continue to add broth, stirring to incorporate, until the rice is al dente — cooked through but still has a slight bite. This whole process should take 20-25 minutes (time based on original recipe // adjust if altering number of servings). You should use all of the warmed broth.

• When the risotto is nearly ready, remove the garlic bulb from the foil/paper and squeeze the soft roasted garlic from its papery shells onto the baking sheet. Mash well with a fork, along with 1/3 of the roasted squash. Add this squash/garlic purée to the risotto, along with the vegan parmesan, and stir well to incorporate. Turn the risotto to low heat and cover to keep warm while you prepare the topping (optional).
• TOPPING (optional): Toast the pine nuts in a dry skillet over medium heat until lightly golden. This should take about 5 minutes — watch them closely as they go from untoasted to burned quickly! Once toasted, transfer to a mortar and pestle and crush the pine nuts slightly. You should still have some whole pine nuts. Alternatively, use a food processor and pulse briefly.

• In the same skillet or saucepan, heat 1 Tbsp olive oil over medium heat. Add the chopped sage in as even a layer as possible, and don’t stir. It should sizzle immediately and begin to darken and “fry” slightly. Sauté for a few minutes, stirring infrequently, to brown the sage slightly (this allows the flavor to deepen). Be careful not to let it burn.

• Transfer the sage to the mortar and pestle and crush the leaves to combine them well with the pine nuts. Add the salt (1/8 tsp) and toss with a spoon. Set aside your topping until ready to serve.

• To serve, divide risotto between serving bowls, top with remaining roasted butternut squash, and garnish with pine nut and sage topping (optional), or more vegan parmesan.

• Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.