Lent - Risotto with Squash

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RisoTTo WITH WINTER SQUASH

 

 

In this luscious risotto, the squash cooks down into a sweet pur6e that

gives the rice a light amber color. The sage provides a tantalizing herbal

backdrop.

If you're not using Parmesan cheese, you'll probably want a bit more salt

or a dash of balsamic vinegar to sharpen the flavors. Serves 4-6

 

I tablespoon olive oil

 

I cup finely chopped shallots or onions

 

Generous teaspoon dried sage leaves

I 1/2cups arborio rice

 

31/2to 4 cups vegetable stock

 

I pound butternut squash, peeled, seeded, and cut into

1-inch chunks (about 3 cups) I teaspoon salt, or to,taste

 

1/4cup freshly grated ff Parmesan cheese (optional) or balsamic vinegar to

taste

 

Freshly grated pepper to taste

2 tablespoons minced fresh parsley

 

Water saute the shallots or onions over medium high heat, stirring

frequently, for I minute. Add the sage and rice, stirring to coat the rice

with the oil. Stir in 3/2 cups of the stock (stand back to avoid

sputtering oil) and bring to the 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 it away

from you to allow any excessive 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 (it should be

tender but chewy) and the squash is partially pursed. Stir in the ff

Parmesan (if using) or vinegar, pepper, and parsley. Serve immediately in

shallow soup bowls.