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LOCATION: Recipes >> Pressure Cooker >> Risotto 02

Print this Recipe    Risotto 02

RISOTTO WITH WINTER SQUASH

1 tablespoon olive oil
1 cup finely chopped shallot or onion
1 teaspoon dried sage leaves
1 1/2 cups arborio rice
3 1/2 to 4 cups vegetable stock
1 pound butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)
1 teaspoon salt or to taste
1/4 cup freshly grated Parmesan cheese (optional) or balsamic vinegar to taste
Freshly grated pepper to taste
2 tablespoons minced fresh parsley

Heat the oil in the cooker. Cook the shallots over medium-high
heat, stirring frequently, for 1 minute. Add the sage and rice,
stirring to coat the rice with the oil. Stir in 3 1/2 cups of the
stock, and then bring to a boil. Add the squash and salt.

Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for
5 minutes. Reduce the pressure with a quick-release method. Remove
the lid, tilting away from you to allow any excess steam to escape.

If the risotto isn't creamy, stir in a bit more stock. Cook over
medium heat, stirring constantly, until the rice achieves the
desired consistency. Stir in the Parmesean (if using) or vinegar,
pepper, and parsley. Serve immediately in shallow soup bowls.

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