Pressure Cooker 365 Recipe #59: Pumpkin Risotto
Where by “pumpkin” I mean “butternut squash” and by “Risotto” I mean “short grain white rice.” The rice is part of a 20-lb bag I found at the salvaged grocery for $6. The butternut squash is left over from a holiday sale. And yes, I mean a Christmas holiday sale! Acorn and butternut squash was on sale for $.69/lb and I stocked up. Afterall, “winter” squash is meant to last all winter.
I am trying to figure out what took me so long to try risotto. I love rice, after all. Perhaps I thought it was fancy and time consuming. Maybe I didn’t feel like purchasing special ingredients. Don’t make my mistake- Cook this now!
Spencer “hates” squash. I didn’t correct him when he thought it was cheddar cheese that gave the rice a golden color. I even held my tongue when he insisted on rolling it in a tortilla. See if your picky eaters can be so easily
Adapted from Every Day with Rachel Ray October 2012
- 2 T olive oil
- 1 small onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 small butternut squash (about 1 lb), coarsely grated
- 1/2 t each of salt, pepper, and grated nutmeg
- 2 C short grain white rice
- 1/2 C white wine
- 4 C chicken broth (or 4 C water and 4 soup cubes)
- 2 T butter
- 1/2 C Parmesan cheese, grated
- Heat oil in pressure cooker with lid off over medium-high heat.
- Saute onion, celery, and carrot. Add squash. Place the lid loosely on top of pressure cooker and cook the squash for about 2 minutes or until softened slightly.
- Stir in seasonings and rice. Cook until rice is slightly toasted.
- Add wine. Stir until rice has absorbed the wine.
- Pour in the broth. Lock lid in place. Cook at full pressure for 10 minutes. Release pressure immediately.
- Remove lid. Stir in butter and cheese.
- Serve with grated nutmeg as garnish.
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.