Risotto with Butternut Squash and Sage
Author: 
 
Recipe from, [i]Comfortable Under Pressure [/i]Cookbook
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped shallots (about 1 large shallot)
  • 2 cloves garlic, minced 1 small butternut squash, peeled and cut into ½-inch dice
  • 2 tablespoons fresh sage, chopped
  • 1½ cups Arborio or Carnaroli rice
  • ½ cup white wine
  • 3½ cups chicken or vegetable stock
  • ¼ cup grated Parmigiano-Reggiano cheese juice of half a lemon
  • 2 teaspoons salt freshly ground black pepper
  • ¼ cup chopped fresh parsley
Instructions
  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the oil and cook the shallots and garlic for a few minutes. Add the butternut squash and sage and cook for another few minutes, browning lightly. Add the rice, wine and stock and lock the lid in place.
  3. Pressure cook on HIGH for 7 minutes.
  4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
  5. Stir in the cheese and season to taste with lemon juice, salt and pepper. Sprinkle the chopped parsley on top.
Nutrition Information
Serving size: 6
Recipe by Blue Jean Chef - Meredith Laurence at http://www.meredithlaurence.com/recipes/risotto-with-butternut-squash-and-sage/