Post by garyrbeck on Oct 5, 2002 16:53:53 GMT -6
Risotto with Winter Squash
Brightly colored butternut squash is a rich source of iron and vitamin C and adds texture and flavor to simple risotto. Save a ton of time by cooking this dish in a pressure cooker.
1 tablespoon olive oil
1 cup finely chopped onion
1 1/4 cups Arborio rice
1 teaspoon dried sage
4 cups vegetable broth
1 pound butternut squash, washed, seeded, peeled and diced
1 teaspoon salt
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh parsley
1/8 teaspoon ground black pepper
Heat olive oil in a pressure cooker over medium-high heat. Add onions and cook, stirring frequently, for 1 minute. Add rice and sage, stirring until well blended. Add broth and bring to a boil. Stir in squash and salt.
Close lid and follow manufacturer's instructions to cook risotto on high pressure for 5 minutes. Allow pressure to come down, remove lid and stir until smooth and creamy.
Continue cooking over medium heat until rice is tender. Stir in Parmesan cheese, parsley and pepper.
NOTE: Melons, squash, and cucumbers, all of which ripen while lying on the ground, can be exposed to salmonella and e. coli bacteria. As a precaution, they should be washed with soap and hot water, then rinsed before proceeding with any recipe. This applies even if you are only using the flesh of the melon (or squash or cucumber); the mere act of cutting through the rind is enough to bring harmful bacteria in contact with the flesh.
Serving Size: 6
From: Meals.com
Gary
San Francisco, CA., USA
Moderator-AVI, Hybridising, Photography, Streps; GesneriadLovers; Sunday_Dinner
www.hometown.aol.com/garyrbeck/myhomepage/index.html
Brightly colored butternut squash is a rich source of iron and vitamin C and adds texture and flavor to simple risotto. Save a ton of time by cooking this dish in a pressure cooker.
1 tablespoon olive oil
1 cup finely chopped onion
1 1/4 cups Arborio rice
1 teaspoon dried sage
4 cups vegetable broth
1 pound butternut squash, washed, seeded, peeled and diced
1 teaspoon salt
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh parsley
1/8 teaspoon ground black pepper
Heat olive oil in a pressure cooker over medium-high heat. Add onions and cook, stirring frequently, for 1 minute. Add rice and sage, stirring until well blended. Add broth and bring to a boil. Stir in squash and salt.
Close lid and follow manufacturer's instructions to cook risotto on high pressure for 5 minutes. Allow pressure to come down, remove lid and stir until smooth and creamy.
Continue cooking over medium heat until rice is tender. Stir in Parmesan cheese, parsley and pepper.
NOTE: Melons, squash, and cucumbers, all of which ripen while lying on the ground, can be exposed to salmonella and e. coli bacteria. As a precaution, they should be washed with soap and hot water, then rinsed before proceeding with any recipe. This applies even if you are only using the flesh of the melon (or squash or cucumber); the mere act of cutting through the rind is enough to bring harmful bacteria in contact with the flesh.
Serving Size: 6
From: Meals.com
Gary
San Francisco, CA., USA
Moderator-AVI, Hybridising, Photography, Streps; GesneriadLovers; Sunday_Dinner
www.hometown.aol.com/garyrbeck/myhomepage/index.html
