Risotto with Winter Squash
Source of Recipe
unknown
List of Ingredients
1 tablespoon olive oil
1 cup finely chopped shallot
1 teaspoon dried sage leaves
1 1/2 cups arborio rice
3 1/2 c. vegetable stock -- (3 1/2 to 4)
1 pound butternut squash, peeled, cut 1" cubes -- (3 cups)
1 teaspoon salt, or to taste
1/4 cup fresh grated Parmesan cheese
fresh ground pepper to taste
2 tablespoons minced fresh parsleyRecipe
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 Parmesan (if using) or vinegar, pepper, and parsley. Serve immediately in shallow soup bowls.
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