Butternut squash risotto with leeks

Ingredients

Quantity		Ingredient
3¾	cup	Chicken or vegetable broth
1	tablespoon	Olive oil
2	cups	Chopped leek; (white and pale green parts)
2		Cloves garlic; minced
2	tablespoons	Chopped fresh thyme; (2tsp dried)
1½	cup	Arborio rice
1	pounds	Butternut squash; peeled, seeded, cut into bite-size pcs, about 3cups
¼	teaspoon	Nutmeg
¼	cup	Freshly grated Romano cheese
		S & freshly ground P

Directions

[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 medium-high 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 EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997

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