| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Vegetarian |
Main course, Vegetarian*, Quick dishe |
1 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
Chicken or vegetable broth |
| 1 |
tb |
Olive oil |
| 2 |
c |
Chopped leek; (white and pale green parts) |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
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 |
ts |
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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