Risotto With Butternut Squash and Sage

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I have a pressure cooker, and I don't use it nearly enough, but this is one recipe that makes me dig out the pressure cooker from the bottom of the drawer of pots and pans.

Once you have prepared the ingredients, this recipe goes so fast you won't know what to do with your free time! If you buy the squash already cut up, like they have at Trader Joe's, then all you really need to do is mince your onion and you're almost done.

This could be served as a side dish, but truthfully, I usually fill up my bowl and have it alone with some extra parmesan cheese. It's that good.

Yesterday was a comfort-food-needed kind of day, so this really hit the spot.

Risotto With Butternut Squash and Sage

Source: "The Pressured Cook by Lorna Sass"

1 Tbsp Butter or Olive Oil
1 C Minced Onion
1 1/2 C Arborio Rice
1/2 C Dry White Wine or Dry Vermouth
4 C Chicken or Vegetable Broth
1 1/2 Lbs Butternut Squash -- peeled, seeded, and cut into 1 inch chunks
1 Tsp Salt -- or to taste
1 Tsp Dried Sage Leaves -- heaping
1/2 C Parmesan Cheese -- freshly grated
3 Tbsps Minced Fresh Parsley -- for garnish

Heat the butter in the cooker over medium-high heat until it begins to foam. Cook the onions, stirring frequently, until they soften slightly, about 2 minutes. Stir in the rice, taking care to coat it with the oil. Add the wine and continue cooking and stirring until most of it has evaporated, about 1 minute. Add the broth, squash, and salt.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, titlting it away from you to allow the excess steam to escape.

Crumble the sage leaves into the risotto. Boil over medium-high heat, stirring constantly, until the rice is tender but stil chewy, most of the squash is pureed (a few small chunks here and there are fine), and the risotto loses most of it's soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the Parmesan and additional salt, if needed. Serve immediately in large shallow bowls garnished with parsley.

"For a creamy risotto without the cream, this recipe can't be beat. The squash melts down into a puree, napping the kernels of rice in a thick pale-amber sauce. Like special friends, sage and squash bring out the best in each other."

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1 Comment

Hi Rhonda...I like and enjoy your food blog. The recipes look very yummy!

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This page contains a single entry by adnohr published on December 16, 2006 1:07 PM.

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