Lunch: Mushroom and Roasted Butternut Squash Risotto Recipe | Myrecipes

Recipe by David Bonom While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly good results: perfectly creamy, al dente risotto without constant stirring.

Ingredients

2 cups (3/4-inch) cubed peeled butternut squash
3 tablespoons extra-virgin olive oil, divided
Cooking spray
1 cup boiling water
1/2 ounce dried porcini mushrooms
1 (12-ounce) package sliced button mushrooms
1/2 cup chopped shallots
4 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
1/3 cup Madeira wine or dry sherry
2 1/2 cups unsalted chicken stock (such as Swanson)
1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
1/2 teaspoon salt
1/8 teaspoon black pepper

Instructions

Preheat oven to 450 °.
Combine squash and 1 tablespoon oil in a bowl; toss to coat. Arrange squash in a single layer on a baking sheet coated with cooking spray; bake at 450 ° for 20 minutes or until lightly browned and tender, stirring after 10 minutes. Set aside.
Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Strain through a cheesecloth-lined colander over a bowl. Reserve liquid; chop mushrooms.
Heat remaining 2 tablespoons oil in a pressure cooker over medium-high heat. Add button mushrooms; sauté 12 minutes or until liquid evaporates and mushrooms brown. Add porcini mushrooms, shallots, and garlic; sauté 2 minutes. Add rice; cook 30 seconds, stirring constantly. Add reserved soaking liquid and wine; cook 3 minutes or until liquid almost evaporates, stirring constantly.
Stir in stock. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 7 minutes. Remove from heat; let stand 10 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt, and pepper.

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