Saturday, December 17, 2011

Butternut Squash Risotto

Another dinner brought to us with love from the pressure cooker.  I have a secret addiction.  Which if I share it with you here, won't be a secret anymore.  Although lots of people already know this about me.  On Sundays before football, I watch QVC.  They have a show that only shows kitchen stuff.  And I love kitchen stuff.  So I bought a pressure cooker a few weeks ago from them and I have used it a few times.  But I didn't grow up with a pressure cooker (Mom never used one).  So I went back and bought Bob Warden's Great Food Fast, which you can only buy on QVC.  And I love it!  So here is one of Bob's recipes that I tweaked a little bit.

Here's what I needed:
  • 2 cups cubed butternut squash
  • 1 cup water
  • 1 Tbsp olive oil
  • 1 Tbsp butter 
  • 1 small onion, diced (I used 2)
  • 2 cups Arborio rice
  • 5 cups chicken stock
  • 1 Tbsp cider vinegar
  • 1 Tbsp sage
  • 1/2 tsp cinnamon
  • 1/3 cup half & half (I used soy milk)
  • 1 1/2 Tbsp light brown sugar
  • salt to taste
  • a few handfuls of spinach
Here's what I did
  1. Put the squash and water into the pressure cooker and set on HIGH for 6 minutes.
  2. Use this time to get everything else ready.
  3. Release pressure (DUH).  Drain squash.
  4. With the lid off, change setting to brown.  Melt butter & oil.
  5. Add the onion and saute until soft.  About 5 minutes.
  6. Stir in rice for about 1 minute.
  7. Add squash, stock, vinegar, spices, & sugar.  Lock the lid.  Set on HIGH for 6 minutes.
  8. Release pressure (really, I did write that twice).  Add soy milk.  Add salt (if needed - depends on your stock)
  9. Stir in spinach.  I wanted more veggies.  
Oh goodness this was delicious!

No comments:

Post a Comment