| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | c | Finely chopped shallot or |
| onion | ||
| 1 | t | Dried sage leaves |
| 1 1/2 | c | Arborio rice |
| 3 1/2 | c | Vegetable stock, up to 4 |
| 1 | lb | Butternut squash, peeled |
| seeded and cut into | ||
| 1-inch | ||
| cubes about 3 cups | ||
| 1 | t | Salt or to taste |
| 1/4 | c | Freshly grated Parmesan |
| cheese optional or | ||
| balsamic vinegar to taste | ||
| Freshly grated pepper to | ||
| taste | ||
| 2 | T | Minced fresh parsley |
INSTRUCTIONS
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 3 1/2 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 [email protected] (Christi Wilson) on Feb 8, 1995.
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Nutrition (calculated from recipe ingredients)
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Calories: 2344
Calories From Fat: 627
Total Fat: 70.1g
Cholesterol: 171.7mg
Sodium: 5406mg
Potassium: 2606.8mg
Carbohydrates: 322.5g
Fiber: 11.6g
Sugar: 17g
Protein: 105.4g