I first had this recipe when I was in a cooking class and couldn’t believe how great it smells and tastes. It’s super-easy with the pressure cooker as well. Makes 10 side portions
Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup chopped onions
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4-5 cups chicken broth
- 1-1/2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks (about 3 cups)
- 8 oz smoked Gouda or Mozzarella cheese, 1/2″ diced
- 3 oz pancetta
- 1/4 cup fresh sage, chiffonade
- fresh grated pepper to taste
Directions:
Heat a 6 quart or larger pressure cooker on medium high heat. Add butter and oil in the cooker. When melted add onions and cook, stirring frequently, until they soften slightly, about 2 minutes. Stir in rice, ensuring that it gets coated with the oil. Add the wine and continue cooking and stirring until most of it has evaporated.
Next add 4 cups of broth and the squash. Lock the lid in place. Over high heat, bring the cooker to full pressure. Reduce the heat just enough to maintain high pressure and cook for 6 minutes. Remove from heat and reduce the pressure with a quick release method. Make sure all pressure is released, then remove the lid, tilting it away from you to allow any excess steam to escape.
If the risotto isn’t creamy, stir in a bit more stock. Cook over medium high heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the squash is partially pureed.
While the rice is cooking, place a medium size skillet over medium high heat and fry the pancetta and sage until crispy. Fold in cheese, pancetta and sage. Let site briefly to melt cheese. Season to taste.
Note – if you don’t have a pressure cooker, roast squash until tender and fold in after rice is cooked. Slowly add broth 1/2 cup at a time until absorbed and rice is al dente.