astray recipes: Risotto with winter squash

Categories: None
Yield: 1 Servings

Measure	Ingredient
1 tablespoon	Olive oil
1 cup	Finely chopped shallot or onion
1 teaspoon	Dried sage leaves
1½ cup	Arborio rice
3½ cup	Vegetable stock (up to 4)
1 pounds	Butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups)
1 teaspoon	Salt or to taste
¼ cup	Freshly grated Parmesan cheese (optional) or balsamic vinegar to taste
	Freshly grated pepper to taste
2 tablespoons	Minced fresh parsley

Heat the 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 with the oil. Stir in 3½ cups of the stock, and then 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 the pressure with a quick-release method. Remove the lid, tilting away from you to allow any excess 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.

Stir in the Parmesean (if using) or vinegar, pepper, and parsley. Serve immediately in shallow soup bowls.

Posted to rec.food.recipes by christi@... (Christi Wilson) on Feb 8, 1995.

risotto with winter squash