Pressure Cooker Risotto with Winter Squash and Sage

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Pressure Cooker Risotto with Winter Squash and Sage
Serves 4
If you’ve got a pressure cooker and a winter squash hanging around, here’s a great recipe for using any kind of squash. This recipe is perfect for a cold winter's night! See notes below before starting for some tips.
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Ingredients
  1. ½ cup finely chopped onion
  2. 1 Tbl. Olive oil
  3. 1 ½ cups Arborio rice
  4. ½ cup dry white wine (can use more broth instead of wine)
  5. 3 ½ – 4 cups veggie broth (all but 1/2 cup from a 32 oz box)
  6. 1 ½ Lb. butternut or other winter squash, peeled, seeded, and cut in 1-inch chunks (about 3 cups—you can use a chunk off a butternut or other squash and wrap the rest up for another meal)
  7. ½ cup grated parmesan cheese
  8. 2 tsp fresh sage or 1 heaping Tbl dried sage
  9. Salt and freshly ground black pepper
  10. Grated parmesan cheese for topping
Instructions
  1. In a 4- or 6-qt pressure cooker, sauté onion in hot oil over medium-high heat until golden.
  2. Stir in rice and coat with oil.
  3. Carefully add wine; cook and stir until rice has absorbed the wine (about 30 seconds).
  4. Add 3 ½ cups broth and cubed squash.
  5. Lock lid in place. Over high heat, bring cooker to pressure. Reduce heat just enough to retain pressure and cook for 5 minutes. Turn off heat.
  6. Quick-release the pressure by placing cooker under cold running water. When the pressure indicator has popped down, carefully remove lid, tilting away from you to allow steam to escape.
  7. Set the cooker over medium-high heat again and stir vigorously. It will look fairly soupy at this point.
  8. Cook, uncovered, until mixture thickens and rice is tender but still chewy, about 3-5 minutes, stirring every minute or so. If it becomes dry before the rice is done, add ½ cup broth. The finished risotto should be slightly runny because it will continue to thicken on the plate.
  9. Turn off heat. Stir in ½ cup Parmesan, sage, and salt and pepper to taste.
  10. Serve with additional cheese on top if desired. Makes 4 main dish servings or 8 side dish servings.
Notes
  1. Be sure to use Arborio rice so that the risotto isn’t mushy. You can substitute more broth for wine. We used all but a 1/2 cup of broth from a 32 oz box of veggie broth; we had some risotto left over for dinner the next night and stirred that 1/2 cup in while heating. We found that our rice was nicely done after just the five minutes in the pressure cooker so we only put it back on the stove long enough to melt the cheese with the sage. The rice really does keep absorbing while it’s on your plate so you will still want some moisture in it before serving. If you like sage, the full heaping TBL of dried sage is great! You can also use the leftovers for stuffing frozen pepper shells.
Adapted from Adapted from County Home, Feb 2008
Adapted from Adapted from County Home, Feb 2008
Stonebridge Farm CSA http://stonebridgefarmcsa.com/