Risotto With Squash

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped onions
		= (or finely-chopped shallots)
1 teaspoon	5ml	Dried sage leaves
1 1/2 cups	240g / 8.5oz	Arborio rice
3 1/2 cups	829ml	Vegetable stock - (to 4)
1 lb	454g / 16oz	Butternut squash - peeled, seeded,
		And cut into 1" chunks - (abt 3 cups)
1 teaspoon	5ml	Salt - or to taste
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced fresh parsley

Recipe Instructions

Heat 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. Stir in 3 1/2 cups of the stock (stand back to avoid sputtering oil) and bring to a boil. Add squash and salt.

Lock lid in place. Over high heat, bring to high pressure. Lower heat, bring to high pressure. Lower heat just to maintain high pressure, and cook for 5 minutes. Reduce pressure with the quick-release method. (The quick-release method is to run water over the pressure cooker at the faucet). Remove the lid, tilting it away from you to allow any excess steam to escape.

If risotto isn't creamy, stir in bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and squash is partially pureed. Stir in Parmesan, pepper and parsley. Serve in soup bowls.

This recipe yields 6 servings.

Source:
Great Vegetarian Cooking Under Pressure by Lorna J. Sass

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