Butternut squash cooks down into a creamy, luscious base in this easy risotto. A hit of sage completes the flavors. Serve topped with parmesan and Toss it Up Salad for a quick fall comfort food meal. Leftovers can be shaped into patties and browned in olive oil.
When I discovered risotto in the pressure cooker a whole new adventure came before me. You can toss almost anything in with risotto rice, bring it to pressure and 15 minutes later have a lovely, creamy authentic risotto. No more stirring, splattering and laboring over the stove for the perfect risotto. If you don’t have a pressure cooker….get one…but in the meantime, you can cook this the traditional way by adding bits of liquid, stirring it in and adding more until you get the consistency you like. It should take about 30-40 minutes this way.
Butternut Squash Risotto with Crisp Sage Leaves
Yield 6 servings
Using a pressure cooker makes this super easy.
- Olive Oil
- 6-8 large fresh Sage Leaves
- 1 large Shallot or Onion, chopped fine
- 1 large Butternut Squash, peeled and chunked
- 2 cups Arborio or Risotto Rice
- 4-5 cups Hot Vegetable Broth
- 1 cup White Wine
- Balsamic Vinegar
- Fresh Parsley
- Salt and Pepper
- Heat 1/4 c of Olive Oil in a pressure cooker or large soup pot
- When very hot, drop in the Sage Leaves and fry until crisp turning if needed. Remove and drain on a paper towel
- Turn the heat to low and add the Shallots to the pan, sautéing until soft.
- Add the Rice and stir to coat all the grains with the oil, then pop in the Squash.
- Add about 4 cups of the hot Broth being careful of sputtering and stir well
- Bring to a boil, add a bit of sea salt, stir well, cover and bring up to pressure.
- Cook over just enough heat to maintain pressure (you don't want to scorch the bottom) for 8-10 min.
- Release pressure with a quick release method and return the pan to low heat.
- Stir in some wine and taste for texture. Continue stirring and adding liquid (wine or broth) until creamy and rice has just a bite of texture, this may take 5-10 minutes
- Splash in some Balsamic Vinegar and stir
- Serve topped with Sage Leaves and pass the Parmesan, salt and Pepper.