Butternut Squash and Sage Risotto

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
  1. Position a rack in the top third of the oven and preheat to 400 degrees, preferably on convection roast.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the roasted vegetables and the cheese. Season with salt and pepper. Serve immediately, sprinkled with the sage.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

3 responses to “Butternut Squash and Sage Risotto

  1. jessicanadelson

    Woo hoo! I bought a pressure cooker and made this delicious risotto and it came out perfectly! ( after several phone consultations with the brook cook- “is it supposed to be steaming?!? How will I know it’s unpressurized?!? ). My good friend walked me through the whole thing, and it worked! The pressure cooker is a bit intimidating at first, but the results are worth it!

  2. jessicanadelson

    PS- the brook cook told me that it might seem loose when the cover is opened, not to panic and overcook. When I opened it, it seemed really liquidy! I wanted to continue to cook it, but followed her directions ( I have faith!!) and mixed in veg and cheese…..no extra cooking, glad I listened!

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