Guest guest Report post Posted November 19, 2009 I was asked to share this receipe several days (maybe a week!) ago. Sorry that has taken so long. Butternut Squash Risotto pressure cooker recipe from Lorna Sass 1 Tbs. olive oil 1 cup finely chopped shallots (or onion) generous Tsp. 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 chunks (about 3 cups) 1 tsp. salt Heat oil in the cooker. Saute the shallots over medium high heat for 1 minute. Add the sage and rice, stirring to coat the rice with the oil. Stir in 3 1/2 cups stock and 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 pressure with a quick-release method. Remove the lid. 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. 1/4 cup freshly grated Parmesan cheese (optional) or balsamic vinegar to taste Freshly grated pepper to taste 2 Tbs. minced fresh parsley Stir in the Parmesan (if using) or vinegar, pepper and parsley. Serve immediately. 4 main dish servings I am not vegan but have never made this with the cheese. It is yummy and so easy. Enjoy! Deb in cold, rainy Idaho Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 19, 2009 I asked you because I have a lot of butternut squash from the garden, thanks for posting Deb! Never too late for a good recipe, it looks delicious! Roseta Quote Share this post Link to post Share on other sites
