Butternut Squash Risotto With Leeks
| 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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Nutrition (calculated from recipe ingredients)
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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