|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.
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