Butternut Squash Risotto

[Guest guest]

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

[Guest guest]

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