Riscotto with squash

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil;
1 cup Onions; finely chopped-=OR=-
1 cup Shallot finely chopped
1 teaspoon Dried sage leaves; GENEROUS
1½ cup Arborio rice;
3½ cup To 4 c. vegetable stock;
1 pounds Butternut squash; peeled seeded, cut into 1\" chunks (about 3 c)
1 teaspoon Salt; or to taste
¼ cup Parmesan cheese; freshly grated
Pepper to taste;
2 tablespoons Fresh parsley; minced

Directions

Heat oil in the cooker. Cook the shallots over medium-high heat, stirring frequently, for 1 minute. Add the sage and rice, stirring to coat the rice. Stir in 3-½ cups of the stock (stand back to avoid sputtering oil) and bring to a boil. Add squash and salt.

Lock lid in place. Over high heat, bring to high pressure. Lower heat, bring to high pressure. Lower heat just to maintain high pressure, and cook for 5 minutes. Reduce pressure with the quick-release method. (The quick-release method is to run water over the pressure cooker at the faucet). Remove the lid, tilting it away from you to allow any excess steam to escape. If risotto isn't creamy, stir in bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and squash is partially pureed. Stir in Parmesan, pepper and parsley. Serve in soup bowls.

Source: The San Diego Union-Tribune, Food Section, Jan 13, 1995 + "Great Vegetarian Cooking Under Pressure" Brought to you and yours via Nancy O'Brion and Clan Submitted By NANCY O'BRION On 12-31-95

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