Risotto with Butternut Squash and Sage

By SewingDragonfly

From The Pressured Cook by Lorna Sass

My Notes: I made this 11/1/01. I liked it a lot. It was almost a meal in itself.

Ingredients

• 1 T. butter or olive oil
• 1 cup minced onions
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine or dry vermouth
• 4 cups chicken or vegetable broth
• 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1” chunks (about 3 cups)
• 1 tsp. salt, or to taste
• Generous teaspoon dried sage leaves
• 1/2 cup freshly grated Parmesan cheese
• 3 T. minced fresh parsley, for garnish

Details

Servings 4

Preparation

Step 1

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.

Crumble the sage leaves into the risotto. Boil over medium-high heat, stirring constantly, until the rice is tender but chewy, most of the squash is pureed (a few small chunks here and there are fine), and the risotto loses most of its 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.