Butternut Squash And Thyme Risotto
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Serves4 people
Cooking Time7 min
Cooking MethodPressure Cooking
Total TimeUnder 15 minutes
EquipmentPressure Cooker
Ingredients
- 2 tablespoon olive oil
- 1/4 cup onion or shallot diced
- 1 garlic clove chopped
- 1 cup Arborio rice
- 2 cup chicken broth
- 1/4 cup white wine
- 1 teaspoon fresh thyme, leaves only chopped
- 1/4 cup grated Parmesan cheese
- 10 ounce frozen, cooked butternut squash cubes defrosted
- Salt and pepper to taste
Instructions
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In the removable cooking pot, sauté the onions and rice until the onion is translucent, about 5 minutes. Add chopped garlic and sauté an additional 30 seconds.
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Add the broth and wine. Close and lock the lid. Pressure cook on HIGH for 7 minutes.
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When done, use the quick release method to release pressure and open the cooker. Stir until risotto develops a creamy texture. If rice is too dry, add a bit more broth; if it is too wet, stir on a hotter setting (i.e. Sauté, Simmer) for a few minutes until the rest of the liquid is absorbed.
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Gently stir in the defrosted butternut squash cubes, thyme and parmesan cheese. Season with salt and pepper to taste. Serve immediately garnished with additional freshly chopped thyme.