Free Recipe Butternut Squash Risotto with Leeks

Recipe Type: Free Main Dish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Butternut Squash Risotto with Leeks Recipe

3-3/4 c Chicken or vegetable broth
1 tb Olive oil
2 c Chopped leek; (white and
-pale green parts)
2 Cloves garlic; minced
2 tb Chopped fresh thyme; (2tsp
-dried)
1-1/2 c Arborio rice
1 lb Butternut squash; peeled,
-seeded, cut into bite-size
-pcs, about 3cups
1/4 ts Nutmeg
1/4 c Freshly grated Romano cheese
S & freshly ground P

Butternut Squash Risotto with Leeks Preparation

[Not the traditional way to cook a risotto, but it works.] Place broth in a medium saucepan over high heat, and bring to a boil. Meanwhile, place oil in pressure cooker over medium-high heat. Add leeks, and saute for 2 min. Stir in the garlic, thyme, rice, squash, and boiling stock. Lock pressure cooker lid in place, according to product instructions, and bring to high pressure. Cook risotto at high pressure for 5 min. Reduce pressure, then carefully remove lid. Season risotto with nutmeg, Romano cheese, and S&P. Serves 6. [Not as main.] Recipe by: Walking Magazine? Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec 11, 1997

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