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Pressure Cooker Butternut Risotto

Chef Jaxon

Risotto, butternut squash, pressure cooker
Makes 2 main servings, or 4 side dishes
In less than 10 minutes, risotto can be a great side dish for grilled chicken or pork. For a main dish, add leftover vegetables such as mushroom, broccoli, or peas.
Special kitchen tools and equipment: 4 quart or larger pressure cooker
2 tablespoons unsalted butter, clarified
1/4 cup dry sherry, warm
1 large shallot, minced
2 tablespoons real maple syrup
3/4 cup Carnarolli rice (or arborio)
3 tablespoons sherry vinegar
½ (1 ½ cups) Butternut squash, peeled,seeded, cut into 1/2 inch pieces
2 tablespoons minced Italian parsley
1 ½ cups chicken stock, hot
3 + 1 tablespoons freshly grated Parmesan, plus more to tase
1 tablespoon butter, to finish
  1. Heat 2 tablespoons of the butter in a 4-quart or larger pressure cooker over medium heat. Add minced shallots and cook, stirring often, until soft, 4-5 minutes. Add the rice and stir until the grains are well coated with the melted butter. Add Butternut squash pieces and saute 1 minute.
  2. Combine chicken stock, and sherry and pour over rice. Stir in maple syrup and sherry vinegar; lock lid and bring to high pressure. Cook on high for 6 minutes. Using quick release feature or by running the pot under cold water. When pressure is completely dissipated Unlock and remove the lid away from you then check the rice doneness and the amount of liquid remaining (if any).
  3. If the rice needs a bit more cooking, put the pan, (uncovered) back on medium-high heat and cook, stirring until the rice is al dente and the risotto silky and creamy, NOT soupy.
  4. Remove from heat and stir in the remaining 1 tablespoons butter, parsley, 3 tablespoon Parmesan, salt and pepper to taste. Allow to set, undisturbed for 2 minutes before serving.
  5. Serve in warm dishes. Sprinkle grated Parmesan over the top.


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Pressure Cooker Butternut Risotto