Butternut squash risotto with leeks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | cup | Chicken or vegetable broth |
| 1 | tablespoon | Olive oil |
| 2 | cups | Chopped leek; (white and pale green parts) |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Chopped fresh thyme; (2tsp dried) |
| 1½ | cup | Arborio rice |
| 1 | pounds | Butternut squash; peeled, seeded, cut into bite-size pcs, about 3cups |
| ¼ | teaspoon | Nutmeg |
| ¼ | cup | Freshly grated Romano cheese |
| S & freshly ground P | ||
Directions
[Not the traditional way to cook a risotto, but it works.] Place broth in a medium saucepan over high heat, and bring to a boil.
Meanwhile, place oil in pressure cooker over medium-high heat. Add leeks, and saute for 2 min. Stir in the garlic, thyme, rice, squash, and boiling stock.
Lock pressure cooker lid in place, according to product instructions, and bring to high pressure. Cook risotto at high pressure for 5 min. Reduce pressure, then carefully remove lid. Season risotto with nutmeg, Romano cheese, and S&P.
Serves 6. [Not as main.]
Recipe by: Walking Magazine?
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997