Heat Slow Cooker to High. Add 1Tbsp olive oil, garlic, and leeks and heat until leeks are softened but not brown. Add rice and thyme and stir to combine with leeks. Add all 7 cups of broth, close lid, and leave covered for 1 hour. While risotto cooks, brown or roast the squash cubes in remaining 2Tbsp of oil, sage, and salt and pepper until.. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and sauté for 5 to 7 minutes, until tender. Add the garlic and rice and stir for a minute to coat with the oil and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

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Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes. Stir in the roasted butternut.. Step Two- Set the Instant Pot to the saute setting. Heat the oil and add the leeks, stirring until they soften. Step Three- Add the garlic, sage and the Arborio Rice, sauteing the rice until translucent, about 2-3 minutes. Step Four- Then add the raw butternut squash that has been cut into cubes, salt, and spices.