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Name: Risotto with Winter Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Salt or to taste; 3 1/2 c Vegetable stock (up to 4); 1 tb olive oil; 1 c Finely chopped shallot or onion; Freshly grated pepper to; 1 ts Dried sage leaves; 2 tb Minced fresh parsley; 1 1/2 c Arborio rice; 1/4 c Grated Parmesan fresh; 1 lb Butternut squash, peeled,

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INGREDIENTS

1 ts Salt or to taste
3 1/2 c Vegetable stock (up to 4)
1 tb olive oil
1 c Finely chopped shallot or onion
Freshly grated pepper to
1 ts Dried sage leaves
2 tb Minced fresh parsley
1 1/2 c Arborio rice
1/4 c Grated Parmesan ; fresh
1 lb Butternut squash, peeled,

Servings

INSTRUCTIONS

Heat the 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 with the oil. Stir in 3 1/2 cups of the stock, and then bring to a boil. Add the squash and salt. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting away from you to allow any excess steam to escape. If the risotto isnt creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency. Stir in the Parmesean (if using) or vinegar, pepper, and parsley. Serve immediately in shallow soup bowls. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb 8, 1995.

NOTES

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Risotto with Winter Squash

1 ts Salt or to taste
3 1/2 c Vegetable stock (up to 4)
1 tb olive oil
1 c Finely chopped shallot or onion
 Freshly grated pepper to
1 ts Dried sage leaves
2 tb Minced fresh parsley
1 1/2 c Arborio rice
1/4 c Grated Parmesan fresh
1 lb Butternut squash, peeled,

Heat the 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 with the oil. Stir in 3 1/2 cups of the stock, and then bring to a  boil. Add the squash and salt.    Lock the lid in place. Over high heat, bring to high pressure. Lower the  heat just enough to maintain high pressure and cook for 5 minutes. Reduce  the pressure with a quick-release method. Remove the lid, tilting away from  you to allow any excess steam to escape.    If the risotto isnt creamy, stir in a bit more stock. Cook over medium  heat, stirring constantly, until the rice achieves the desired consistency.  Stir in the Parmesean (if using) or vinegar, pepper, and parsley. Serve  immediately in shallow soup bowls.    Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb  8, 1995.

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Nutrition

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Serving Size: 1 Serving (992g)
Recipe Makes: 1 Servings

Calories: 1461
Calories from Fat: 113 (8%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 1.2g
Cholesterol 22mg		7 %
Sodium 2734.7mg		94 %
Potassium 870.8mg		23 %
Total Carbohydrate 294.7g		87 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 284.8g
Protein 35.8g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1461

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