This recipe was my introduction to pressure-cooker risotto. This cooking method makes the process so quick, risotto becomes an easy and elegant weeknight meal. I also modify this recipe by substituting the butternut squash for other roasted vegetables, frequently asparagus.
This recipe is from Back to the Table: The Reunion of Food and Family by Art Smith.
Yield: Serves 6
- 1 butternut squash, peeled, seeded, and cut into 1 inch cubes
- 2 T extra-virgin olive oil
- salt and freshly ground black pepper
- 6 cups chicken broth, as needed
- 2 T unsalted butter
- 1/3 cup chopped shallots
- 1-2 garlic cloves, finely chopped
- 2 cups Arborio rice
- 1 cup dry white wine, such as Pinot Grigio
- 1/2 cup freshly grated Parmesan cheese
- 2 T chopped fresh sage
- Position a rack in the top third of the oven and preheat to 400 degrees, preferably on convection roast.
- Spread the squash on a baking sheet and toss with 1 T olive oil. Season lightly with salt and pepper. Bake until tender, about 35 minutes. Remove from the oven and cover with aluminum foil to keep warm.
- In a 5 to 7 quart pressure cooker, heat the butter and remaining 1 T of oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the rice and stir until it turns opaque, about 2 minutes. Add the unheated broth and the wine.
- Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes. Release the pressure according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
- Stir in the roasted vegetables and the cheese. Season with salt and pepper. Serve immediately, sprinkled with the sage.