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Recipe
Butternut Squash Risotto With Leeks Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1419g | |
| Calories 2898 | |
| Calories from Fat 1106 | 38% |
| Total Fat 123.53g | 154% |
| Saturated Fat 38.95g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 515mg | 172% |
| Sodium 1182mg | 49% |
| Potassium 3040mg | 87% |
| Total Carbs 283.36g | 76% |
| Dietary Fiber 14.8g | 49% |
| Sugars 12.45g | 8% |
| Protein 156.55g | 250% |
Ingredients Convert Measures
- 3 3/4 c. Chicken or possibly vegetable broth
- 1 Tbsp. Extra virgin olive oil
- 2 c. Minced leek, (white and pale green parts)
- 2 x Cloves garlic, chopped
- 2 Tbsp. Minced fresh thyme, (2tsp dry)
- 1 1/2 c. Arborio rice
- 1 lb Butternut squash, peeled, seeded, cut into bite-size pieces, about 3cups
- 1/4 tsp Nutmeg
- 1/4 c. Freshly grated Romano cheese
- S & freshly grnd P
Directions
- [Not the traditional way to cook a risotto, but it works.]
- Place broth in a medium saucepan over high heat, and bring to a boil.
- Meanwhile, place oil in pressure cooker over medium-high heat. Add in leeks, and saute/fry for 2 minutes. Stir in the garlic, thyme, rice, squash, and boiling stock.
- Lock pressure cooker lid in place, according to product instructions, and bring to high pressure. Cook risotto at high pressure for 5 minutes. Reduce pressure, then carefully remove lid. Season risotto with nutmeg, Romano cheese, and S&P.
- Serves 6. [Not as main.]
