risotto Archives - My Kitchen Clatter

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.

Butternut Squash & Mushroom Risotto

Author: Andrea

Prep time: 10 mins

Cook time: 7 mins

Total time: 17 mins

This recipe is extremely flexible – sub out the leek with shallots – change out the white wine with vermouth – leave out the dried mushrooms if you don’t have them (but they are wonderful) – or swap out the sage with thyme.

Ingredients

2 T unsalted butter
1 medium leek, white and pale green parts only, halved lengthwise, washed, and thinly sliced
1 1/2 cups white Arborio rice
1/4 cup dry white wine
4 cups (1 quart) chicken or vegetable broth
2 cups seeded, peeled, and finely chopped butternut squash
1/2 ounce dried porcini mushrooms, crumbled
1 t dried sage
1/2 cup finely grated Parmesan cheese

Instructions

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.

If you haven’t made risotto in the pressure cooker, then you are missing out. Risotto is fairly labor intensive if you do it on the stovetop – involves a lot of time and stirring. I’m not opposed to labor in the kitchen, but recipes that tie me down to a spot are the ones that I’m most likely to blow. But risotto is a whole different world in the pressure cooker. You basically add everything to the cooker, bring to high pressure for six minutes and it’s done. If you have an electric pressure cooker with a risotto setting, then it’s even easier – push a button and all the work is done for you. I love this recipe for butternut squash risotto – it is very simple, traditional, and delicious.

This recipe for butternut squash risotto with balsamic vinegar is one of my very favorite risottos. It is great on it’s own, but it also makes a great base recipe to take in different directions. If I want to add protein to the risotto, I prepare my chicken, sausage or pancetta (my favorite) ahead of time and add in to the finished risotto at the end. This is a great way to use up leftovers.

In spring when the asparagus is tender, I love to add some thin spears at the end with the cheese and butter. Close the lid for three minutes after the pressure is off and the asparagus will be crisp tender when you open up to serve.

You can also mess around with the cheese – parmesan and asiago are always safe bets, but you can play around with blue cheese or even swiss.

This recipe is even easier if you have pureed squash or pumpkin in your freezer. But, if you don’t have a freezer full of squash like I do, I include directions for pressure cooking your butternut squash. Still pretty darn easy. And it’s always a good trick to be able to cook a squash in minutes.

Butternut Squash Risotto with Balsamic

Author: Andrea

Prep time: 20 mins

Cook time: 6 mins

Total time: 26 mins

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.

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
1/4 c dry white wine
1 T unsalted butter
salt and black pepper, to taste
1/2 cup grated Asiago cheese, divided
For garnish:
high quality balsamic vinegar

Instructions

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 1 1/2 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.
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.
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 1/4 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.
Serve in bowls and drizzle with balsamic vinegar and top with remaining cheese.