Sunday, January 10, 2010
Butternut squash is my all time favorite winter squash. So you can imagine how upset I was when I lost most of my fall crop to the squash vine borers. Grrrrr... But I did manage to salvage a couple of squash and I roasted them last night and made a delicious Butternut Squash Risotto in my Fagor Pressure Cooker...yes, the pressure cooker! I just bought this nifty appliance a couple of weeks ago and I'm really liking it! It cooks beans in minutes and the B/N squash risotto was done in 12 minutes, with no stirring or anything...gotta love it. Here is the recipe for Pressure Cooker Butternut Squash Risotto:
Roasted Butternt Squash
2 cups B/N squash, peeled and cubed
Toss with a little olive oil, S&P, crushed red pepper, coriander, dried oregano
Roast in a 425 oven for 20 minutes
Remainder of recipe:
3 tablespoons butter
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine (anything that you like to drink)
2 1/4 cups chicken broth
1/2 cup Parmesan cheese, finely grated
1/8 teaspoon pepper
In pressure cooker, heat 2 tablespoons butter over medium heat. Saute onion for 4-5 minutes, until soft. Stir frequently so onioin does not brown. Add rice and saute until light brown. Add wine and stir until wine has evaporated (this only takes about 30-45 seconds).
Add squash and chicken broth; stir well. Close lid and bring to pressure. Lower heat and cook for 10-12 minutes. Release pressure and open lid. Stir in remaining butter, parmesan cheese and pepper until butter and cheese have melted. Stir thoroughly and serve. It is delicious!
Now if you don't have a pressure cooker, here is the best recipe for Butternut Squash Risotto out there. Thanks Katie!