Riscotto With Squash Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
-seeded, cut into 1" chunks
1 cup: Onions, finely chopped-=OR=-
-, about 3 c
1 cup: Shallot finely chopped,
1 tsp: Salt, or to taste
1 tsp: Dried sage leaves, GENEROUS
1/4 cup: Parmesan cheese, freshly
1 1/2 cup: Arborio rice,
-grated,
3 1/2 cup: To 4 c. vegetable stock,
Pepper to taste,
1 lbs: Butternut squash, peeled
2 tbsp: 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 3-1/2 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 isnt
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 OBrion and Clan
Submitted By NANCY OBRION On 12-31-95
Source from luhu.jp
stirring frequently, for 1 minute. Add the sage and rice, stirring
to coat the rice. Stir in 3-1/2 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 isnt
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 OBrion and Clan
Submitted By NANCY OBRION On 12-31-95
Source from luhu.jp