Butternut Squash Risotto with Balsamic
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Cook time: 
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Serves: 4
I'm keeping the garnish really simple for this risotto. Use a high quality balsamic vinegar and you won't go wrong. You want one that is thick to the point that it pours like a syrup. It makes all the difference when you aren't hiding it behind other ingredients.
  • 1 small butternut squash - or 1 cup of butternut squash puree
  • 4 cups of chicken stock, low sodium
  • 2 T extra virgin olive oil - garlic flavored is awesome, if you have it
  • 3 shallots, chopped
  • 2 cloves of garlic (not necessary if using garlic flavored EVOO)
  • 1 T chopped fresh sage
  • 2 cups Arborio rice
  • ¼ c dry white wine
  • 1 T unsalted butter
  • salt and black pepper, to taste
  • ½ cup grated Asiago cheese, divided
  • For garnish:
  • high quality balsamic vinegar
  1. If using a whole butternut squash, cut the squash in half and clean out the seeds. Place in pressure cooker (on a rack, if you have one) with 1½ cups of water (or the minimum amount of water necessary to bring your cooker to pressure) and bring to high pressure for 6 minutes. Release pressure naturally and poke the squash with a fork through the skin - if the fork pushes through with no resistance, the squash is done. Scoop squash out of skin and puree in a blender or using a stick blender until it is smooth. Reserve 1 cup of puree for this recipe and freeze remaining puree for future use - it will also keep in the fridge about 5 days.
  2. Heat olive oil in the bottom of a stovetop pressure cooker over medium heat - or in an electric cooker set to brown or sauté. Add shallots and sautée until soft, about 3 minutes. Add garlic cloves (if using) and chopped sage and sauté another 30 seconds until fragrant. Add Arborio rice and stir until rice grains are coated in oil and the tips start to turn transparent - about 3 minutes.
  3. Add the wine and stir until the wine has been absorbed. Add chicken broth and squash and stir. Close and lock lid of pressure cooker. Set pressure cooker to high and cook for 6 minutes on high. If your electric pressure cooker has a risotto setting - use it. Release pressure using a quick release method. Open lid, add butter salt and pepper to taste and ¼ cup of cheese, stir and replace lid for 3 minutes. The risotto will seem a bit wet - don't worry. Remove lid after 3 minutes, stir again and check your consistency. The rice should be creamy and al dente.
  4. Serve in bowls and drizzle with balsamic vinegar and top with remaining cheese.
Recipe by My Kitchen Clatter at http://mykitchenclatter.com/butternut-squash-risotto-balsamic/