Pressure Cooker Butternut Squash Risotto

Butternut squash is one of my favorite parts of the autumn. It is so amazingly delicious.  My daughter can’t stop saying how buttery it is.  Since I got my new pressure cooker, I was excited to try a butternut squash risotto in it, so I worked with a recipe from Great Vegetarian Cooking Under Pressure by Lorna Sass.  It’s a relatively easy recipe.  After cooking onions or shallots, you coat the rice, then put the squash (about 3 cups of squash per 1 1/2 cups of rice and 3 1/2 cups of veg stock), seasoning, and stock in the cooker and fire it up.  About 7 minutes on high pressure and then natural release will do it, and then there is just a bit of stirring over a medium heat to add salt/pepper and break up the squash.  So good!

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5 Responses to Pressure Cooker Butternut Squash Risotto

  1. yvonne says:

    Sigh. Ok, this may be the recipe that converts me.

    What’s your brand of pressure cooker again? I’m going to look for the smallest one available on Amazon! 😉

  2. Lorin says:

    You need one! I have a Fagor Futuro. I liked all of the safety features it has. Mine is a 10 qt, but I know they have a 6 as well.

  3. Erin says:

    I have come back to the recipe so many times over the years. It’s my favorite risotto recipe. I thought you’d like to know!

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