I just looked at the earlier butternut squash risotto recipe that I had put out. While that recipe is awesome if you have pureed squash sitting around the house, it can be a little labor intensive, if you don’t.
This recipe is a slight variation on my original and cuts out the pureeing step. Also, this recipe is very flexible – feel free to adjust the ingredients as you see fit. One ingredient that it calls for is dried mushrooms – you can leave these out if you don’t have them on hand, but I highly recommend you try it sometime with the dried mushrooms. I find mine at the farmer’s market – they are a great way to add a depth of flavor to your foods. Crumble them up good (or even powder them up) because a little goes a long way.
Using a pressure cooker to make the risotto is amazing – no stirring required and so easy. If you’ve ever made risotto the traditional way on a stovetop, you may never go back.
Hope you enjoy.
- 2 T unsalted butter
- 1 medium leek, white and pale green parts only, halved lengthwise, washed, and thinly sliced
- 1½ cups white Arborio rice
- ¼ cup dry white wine
- 4 cups (1 quart) chicken or vegetable broth
- 2 cups seeded, peeled, and finely chopped butternut squash
- ½ ounce dried porcini mushrooms, crumbled
- 1 t dried sage
- ½ cup finely grated Parmesan cheese
- Melt the butter in the bottom of your stovetop (over medium heat) or electric cooker (set on the browning function). Add the leek and stir often until softened (not browned).
- Add the rice, stir until cooked with butter - about 30 seconds. Pour in the white wine and stir until absorbed in the rice - 1 to 2 minutes.
- Add the broth, squash, dried porcini, and sage.
- Lock the lid onto the pot.
- Follow the directions of your cooker and bring the pressure to high for 7 minutes.
- Use the quick-release method to bring the pot's pressure back to normal.
- Unlock and open the cooker. If there is still liquid in the pot, turn the heat to medium (use browning function on electric) and bring to a simmer, stirring until thickened - about 2 minutes.
- Stir in the cheese. Put the lid back onto the cooker without locking it into place. Set aside for about 5 minutes to melt the cheese and blend the flavors. Stir again before serving.