Butternut Squash Risotto with Leeks

Title:
Butternut Squash Risotto with Leeks

Yield:
1 Servings

Categories:
Main
course,
Vegetarian,
Quick




Ingredients:





 3 3/4 c  Chicken or vegetable broth


     1 tb Olive oil


     2 c  Chopped leek; (white and


          -pale green parts)


     2    Cloves garlic; minced


     2 tb Chopped fresh thyme; (2tsp


          -dried)


 1 1/2 c  Arborio rice


     1 lb Butternut squash; peeled,


          -seeded, cut into bite-size


          -pcs, about 3cups


   1/4 ts Nutmeg


   1/4 c  Freshly grated Romano cheese


          S & freshly ground P






 [Not the traditional way to cook a risotto, but it works.]


 


 Place broth in a medium saucepan over high heat, and bring to a boil.


 


 Meanwhile, place oil in pressure cooker over medium-high heat. Add leeks,


 and saute for 2 min. Stir in the garlic, thyme, rice, squash, and boiling


 stock.


 


 Lock pressure cooker lid in place, according to product instructions, and


 bring to high pressure. Cook risotto at high pressure for 5 min. Reduce


 pressure, then carefully remove lid. Season risotto with nutmeg, Romano


 cheese, and S&


 


 Serves 6. [Not as main.]


 


 Recipe by: Walking Magazine?


 


 Posted to EAT-L Digest  by Kaye Sykes 
on Dec


 11, 1997