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 firstname.lastname@example.org (Christi Wilson) on Feb 8, 1995.
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|Serving Size: 1 Serving (992g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1461
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