Sometimes, you find perfection. Serious Eat’s Pressure Cooker Butternut Squash Risotto is everything you hope it could be.
Rewritten so i can cook it easily again below. I omitted the miso from the original, i forgot to add it and it didn’t seem to to matter. I also added more apple, because who wants to be stuck with half an apple. Start to finish this took 75 minutes
Ingredients
- One big butternut squash
- 1 apple, skinned, cored and cut into hunks
- 4 cloves garlic, crushed
- 1/4 tsp red pepper flake
- 3 sprigs sage
- 1 tbs maple syrup
- 1/2 onion minced fine
- 2 cups arborio rice
- 1/2 cup dry wine
- 3 1/2 cups chicken stock
- 1/2 cup chicken stock
- 4 tbs butter
- 1 cup microplaned parm
- olive oil
Directions
- Heat oven to 400
- Peel squash, cut in half and then cut the bell part from the stem part
- With one of the stem pieces, cut into 1/4 dice and set aside
- Cut the remaining pieces into inch-ish chunks
- Peel and core apple, cut into chunks
- Take leaves of sprigs of sage, divide into three piles
- Toss big squash chunks, apple, garlic, red pepper flake, 2 of the piles of sage, 1/2 tsp kosher salt, with ~2tbs of olive oil
- Start timer
- Put squash mix on a sheet pan and into the oven
- Toss small squash chunks with 1 tbs maple syrup and a pinch of salt
- Put on a sheet pan and into the oven at the 15 minute mark of the timer
- Now dice the onion
- Melt the butter on medium high heat
- When melted fry the remaining sage for 2-3 minutes
- Evac sage, let butter cool
- Pass butter through a chinos and reserve
- Turn pressure cooker to saute mode
- Cook onions in some oil and salt for a couple minutes
- Add rice, stir frequently for 2-3 minutes
- Add wine, let wine boil off
- Add 3 1/2 cups of stock.
- Put top on pressure cooker and cook on low pressure for 6 minutes
- Meanwhile, when the timer hits 25 minutes, turn the squash
- When it hits 45 minutes evac
- Put big chunks of squash mix into a blender with 1/2 cup of stock and blend into a puree
- Put small chunks of squash to the side (you will use this and the sage as garnish)
- When time is up on cooker, manually release steam
- Once pressure is gone, open and stir the rice till it looks creamy
- Then stir in squash puree
- Then stir in the parm
- Then stir in about 2 tbs of the reserved butter
- Plate, top with squash and sage
Categories: Mains