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  • Butternut Squash Risotto With Leeks

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    Butternut Squash Risotto With Leeks
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 3/4 c. Chicken or possibly vegetable broth
    • 1 Tbsp. Extra virgin olive oil
    • 2 c. Minced leek, (white and pale green parts)
    • 2 x Cloves garlic, chopped
    • 2 Tbsp. Minced fresh thyme, (2tsp dry)
    • 1 1/2 c. Arborio rice
    • 1 lb Butternut squash, peeled, seeded, cut into bite-size pieces, about 3cups
    • 1/4 tsp Nutmeg
    • 1/4 c. Freshly grated Romano cheese S & freshly grnd P

    Directions

    1. [Not the traditional way to cook a risotto, but it works.]
    2. Place broth in a medium saucepan over high heat, and bring to a boil.
    3. Meanwhile, place oil in pressure cooker over medium-high heat. Add in leeks, and saute/fry for 2 minutes. Stir in the garlic, thyme, rice, squash, and boiling stock.
    4. Lock pressure cooker lid in place, according to product instructions, and bring to high pressure. Cook risotto at high pressure for 5 minutes. Reduce pressure, then carefully remove lid. Season risotto with nutmeg, Romano cheese, and S&P.
    5. Serves 6. [Not as main.]

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