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!