Risotto with Winter Squash
1 Tablespoon olive oil
1 cup finely chopped shallots or onions
Generous teaspoon dried sage leaves
1 1/2 cups arborio rice
3 1/2 t0 4 cups vegetable stock
1 pound butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 cups)
1 teaspoon salt, or to taste
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1/4 cup balsamic vinegar to taste (or lemon juice)
2 Tablespoons minced fresh
Heat the oil in the cooker. Cook the shallots over medium-high heat, stirring frequently, for 1 minute. Add the sage and rice, stirring to coat the rice with the oil. stir in 3 1/2 cups of teh stock (stand back to avoid sputtering oil) and bring to the boi. Add the squash and salt.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with as quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the squash is partially pureed. Stir in the vinegar (or lemon juice) and parsley. Serve immedately in shallow soup bowls.