Monday, February 14, 2011

Winter Squash Risotto

Use whatever type of winter squash you like for this. Depending on your taste, you can dial the sweetness up or down a bit by increasing or decreasing the amount of lemon juice.

2 Tbsp olive oil
1 medium-large shallot, minced
2 cups uncooked Arborio rice
1 tsp dried sage
4 1/2 cups chicken or vegetable stock (preferably warmed)
1/2 cup grated Parmesan
1 cup cooked mashed winter squash
1 tsp lemon juice (or to taste)
Salt and pepper to taste

Heat the olive oil in the bottom of a pressure cooker. Add the shallot and saute for 2-3 minutes over medium-high heat. Add the rice and saute for another 1-2 minutes, until translucent. Stir in the sage. Add the stock, stir well, then put the cover on the cooker, lock, and bring to pressure. Cook on high pressure for 7 minutes, then release. Stir in the remaining ingredients. Serve hot.

Serves about 6.

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