Butternut Squash Risotto With Leeks

There is no soul living who holds more firmly to the doctrines of grace than I do, and if any man asks me whether I am ashamed to be called a Calvinist, I answer – I wish to be called nothing but a Christian; but if you ask me, do I hold the doctrinal views which were held by John Calvin, I reply, I do in the main hold them, and rejoice to avow it. But far be it from me even to imagine that Zion contains none but Calvinistic Christians within her walls, or that there are none saved who do not hold our views.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Vegetarian	Main course, Quick dishe, Vegetarian*	1	Servings

INGREDIENTS

3 3/4	c	Chicken or vegetable broth
1	T	Olive oil
2	c	Chopped leek, white and
		pale green parts
2		Cloves garlic, minced
2	T	Chopped fresh thyme, 2tsp
		dried
1 1/2	c	Arborio rice
1	lb	Butternut squash, peeled
		seeded cut into
		bite-size
		pcs about 3cups
1/4	t	Nutmeg
1/4	c	Freshly grated Romano cheese
		S & freshly ground P

INSTRUCTIONS

[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@NL.COMPUWARE.COM>  on Dec 11, 1997

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“You’re never too old for God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3047 Calories From Fat: 427 Total Fat: 48.6g Cholesterol: 117.9mg Sodium: 1446mg Potassium: 2612.7mg Carbohydrates: 551.9g Fiber: 24g Sugar: 34.5g Protein: 95.7g