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RISOTTO WITH WINTER SQUASH




Source of Recipe


Marla


List of Ingredients




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 and 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



Recipe



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.