Recipe - Butternut Squash Risotto With Leeks

3 Three fourths cup Chicken or vegetable broth
1 tablespoon Olive oil
2 cup Chopped leek; (white and
pale green parts)
2 Cloves garlic; minced
2 tablespoon Chopped fresh thyme; (2tsp
dried)
1 One half cup Arborio rice
1 pound Butternut squash; peeled,
seeded, cut into bitesize
pcs, about 3cups
One fourth teaspoon Nutmeg
One fourth cup Freshly grated Romano cheese
S & freshly ground P

[Not the traditional way to cook a risotto, but it works.]

Place broth in a medium saucepan over high heat, and bring to a boil.

Meanwhile, place oil in pressure cooker over mediumhigh heat. Add leeks,
and saute for 2 min. Stir in the garlic, thyme, rice, squash, and boiling
stock.

Lock pressure cooker lid in place, according to product instructions, and
bring to high pressure. Cook risotto at high pressure for 5 min. Reduce
pressure, then carefully remove lid. Season risotto with nutmeg, Romano
cheese, and S&P.

Serves 6. [Not as main.]

Recipe by: Walking Magazine?

Posted to EATL Digest by Kaye Sykes kaye_sykes@NL.COMPUWARE.COM on Dec
11, 1997