Recipe - Risotto With Winter Squash

1 tablespoon Olive oil
1 cup Finely chopped shallot or
onion
1 teaspoon Dried sage leaves
1 One half cup Arborio rice
3 One half cup Vegetable stock (up to 4)
1 pound Butternut squash, peeled,
seeded and cut into 1inch
cubes (about 3 cups)
1 teaspoon Salt or to taste
One fourth cup Freshly grated Parmesan
cheese (optional) or
balsamic vinegar to taste
Freshly grated pepper to
taste
2 tablespoon Minced fresh parsley

Heat the oil in the cooker. Cook the shallots over mediumhigh heat,
stirring frequently, for 1 minute. Add the sage and rice, stirring to coat
the rice with the oil. Stir in 3 One half cups of the stock, and then bring to a
boil. Add the squash and salt.

Lock the lid in place. Over high heat, bring to high pressure. Lower the
heat just enough to maintain high pressure and cook for 5 minutes. Reduce
the pressure with a quickrelease method. Remove the lid, tilting away from
you to allow any excess steam to escape.

If the risotto isn't creamy, stir in a bit more stock. Cook over medium
heat, stirring constantly, until the rice achieves the desired consistency.
Stir in the Parmesean (if using) or vinegar, pepper, and parsley. Serve
immediately in shallow soup bowls.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb
8, 1995.