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    List of Ingredients


    1 tablespoon olive oil
    1 cup chopped onions
    1 1/2 cups Arborio rice
    1/2 cup dry white wine or dry vermouth
    4 cups chicken or vegetable broth'
    1 1/2 pounds butternut squash, peeled, seeded and cut into 1 inch chunks (about 3 cups)
    1 teaspoon salt
    1 generous teaspoon dried sage leaves
    1/2 cup freshly grated Parmesan cheese (optional)
    Freshly grated pepper to taste
    3 tablespoons minced fresh parsley, for garnish


    Heat oil in the cooker over medium-high heat, add onions and cook, stirring frequently, until they soften slightly, about 2 minutes. Stir in rice, ensuring that it gets coated with the oil. Add the wine or vermouth and continue cooking and stirring until most of it has evaporated.

    Then add the broth, squash and salt. Lock the lid in place. Over high heat, bring the cooker to full pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes. Do not overcook. Remove from heat. Reduce the pressure with a quick release method. Make sure all pressure is released, then remove the lid, tilting it 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 (it should be tender but chewy) and the squash is partially pureed. Stir in the Parmesan cheese, dried sage, pepper and parsley. Serve immediately in shallow soup bowls.




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