Six Minute Risotto with Roasted Butternut Squash

Directions

1. Preheat oven to 425 degrees

2. Toss squash in 1 tablespoon olive oil, nutmeg and a pinch of salt. Place on baking sheet and roast approximately 30 minutes stirring half way through until tender and slightly brown. Set aside to cool. May be done day ahead, just bring to room temp before using.

3. For Risotto in the Pressure Cooker: Heat 1 tablespoon oil in pot. Add onion and cook until it begins to soften, about 3 minutes sitting occasionally. Add garlic and ⅓ of swuash to pout with salt to taste (about ½ teaspoon) and cook until garlic is fragrant about 1 minute. Add rice and cook stirring until grains are coated and separate. Add wine to pot carefully and stir until wine has evaporated. Add stock, cover and lock lid. Bring to high pressure and cook for 6 minutes. Use quick release and then carefully remove lid to avoid steam. Add butter and cheese to pot and stir. Plate into bowls and top with remaining squash and thyme.

4. For Risotto using conventional cooking: You will need approximately 8 cups of stock. Bring stock to a simmer in a pot, as the stock must be hot when added to rice. Using a large pan proceed with directions through adding wine. When wine has evaporated add 2 ladles of stock so that it just covers the rice. Cook stirring often until stock is just absorbed. Then add a few more ladles of stock and continue this process for approximately 20-25 minutes until rice is al dente and creamy. Add butter, cheese, and top with squash as instructed above.