Butternut Squash Risotto With Leeks
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Butternut Squash Risotto With Leeks
  Squash    Risotto    Leeks    Vegetarian  
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39260. Report a problem with this recipe.
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      Title: Butternut squash risotto with leeks
 Categories: Main course, Vegetarian*, Quick dishe
      Yield: 1 Servings
 
  3 3/4 c  Chicken or vegetable broth
      1 tb Olive oil
      2 c  Chopped leek; (white and
           -pale green parts)
      2    Cloves garlic; minced
      2 tb Chopped fresh thyme; (2tsp
           -dried)
  1 1/2 c  Arborio rice
      1 lb Butternut squash; peeled,
           -seeded, cut into bite-size
           -pcs, about 3cups
    1/4 ts Nutmeg
    1/4 c  Freshly grated Romano cheese
           S & freshly ground P
 
  [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
  leeks, and saute for 2 min. 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 min.
  Reduce pressure, then carefully remove lid. Season risotto with
  nutmeg, Romano cheese, and S&P.
  
  Serves 6. [Not as main.]
  
  Recipe 




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Recipe ID 39260 (Apr 03, 2005)

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