Sage & Nutmeg Butternut Squash Autumn Risotto
This pressure cooker risotto coaxes flavor from butternut squash without the laborious step of pre-roasting it in the oven, without a rich stock to muddy the flavors and, most importantly, without wasting your time.
Browning a handful of the squash right in the pressure cooker will give enough flavor to the risotto without overwhelming it. Since butternut squash only contains 86% water – closer to the “magical” potato (80%) than zucchini (95%) or pumpkin (92%) – there is no need for the measuring-cup-liquid-displacement trick for adding veggies to risotto. Another way to magnify this squash’s true flavor is to skip the stock – we use water instead.
I’ve only recently begun to regularly make risotto using the electric pressure cooker and I noticed that it comes out a little over-done – that’s because it takes longer for the cooker to loose pressure (all the while still cooking the risotto). So, don’t be confused when you see that I recommend a shorter electric pressure cooking time in this recipe than stovetop.
This is pretty much how my family eats this risotto, but if you would like to make it more decadent for company or a special occasion, mix-in two tablespoons of butter or heavy cream right before servin.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||5-6 min.||High(2)||Normal|
- Serves: serves 4-6
- Serving size: ⅙th (about 1 cup)
- Calories: 311.9
- TOTAL Fat: 5.0g
- TOTAL Carbs: 61.2g
- Sugar Carbs: 0.4g
- Sodium: 784.9mg
- Fiber Carbs: 3.9g
- Protein: 5.7g
- Cholesterol: 0.0mg
- 1 2-3 pound (1-1.5k) butternut squash (or 4 cups, 750g, of diced squash)
- 2 tablespoons olive oil
- 2 sprigs sage, leaves removed
- 4 garlic cloves, whole
- 2 cups (360g) arborio rice
- ¼ cup (75ml) white wine
- 4 cups (1L) water
- 2 teaspoons sea salt
- 1 teaspoon nutmeg, freshly ground
- Slice the squash in half and peel with a potato peeler. Using a spoon scoop out the seeds and discard (or save to roast later). Slice the squash in ¾" pieces.
- Measure out 4 cups (1L pitcher) of cubes and put any extra in the freezer to use for your next recipe - no winging it, we need to keep careful track of the liquid that goes into the pressure cooker.
- Add the olive oil the pre-heated pressure cooker and sprinkle in the sage leaves and garlic cloves. Remove a few of the sage leaves when start to look polka-dotted (they are crispy) to use as garnish and set them aside on a paper towel.
- Remove the garlic cloves when they are golden and set aside.
- Add just enough squash cubes to cover the base of the cooker, and coat them with the sage, and olive oil.
- Leave the cubes undisturbed for about 4 minutes while one side of the cubes browns and caramelizes.
- Push the squash aside and add the rice and toast it for a couple of minutes.
- Splash with wine and let it evaporate completely then add the rest of the squash cubes, toasted garlic cloves, water and salt - mix them well.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 5 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 6 minutes pressure cooking time.
- When time is up, open the cooker by releasing the pressure through the valve.
- Mix well and serve each dish with a fresh dusting of nutmeg and reserved fried sage leaves.