Risotto with Winter Squash Recipe

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Ingredients

1 Tablespoon olive oil
1 Cup finely chopped shallots or onions
Generous teaspoon dried sage leaves
1-1/2 Cup arborio rice
3-1/2 to 4 Cup vegetable stock
1 lb. Butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 Cups)
1 teaspoon salt, or to taste
1/4 Cup freshly grated Parmesan cheese (optional) or balsamic vinegar to taste
Freshly grated pepper to taste
2 Tablespoon minced fresh parsley

Directions

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 oil. Stir in 3-1/2 C of stock (stand back to avoid sputtering of oil) and 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 the quick-release method. Remove the lid, tilting it away from you to let 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 (it should be tender but chewy) and the squash is partially pureed. Stir in the Parmesan (if using) or vinegar, pepper, and parsley. Serve immediately in shallow soup bowls.

Serves 6 or 4 as a main dish.

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