Risotto has never been in my repertoire. Stirring, adding stock, stirring, adding stock … no thank you.
But now that I’ve made it in my Instant Pot — no stirring and four minutes of cooking under pressure — I am a risotto convert.
The recipe, from Laura Arnold’s “Dinner Under Pressure,” is made with butternut squash, suited to fall, and would be a welcome vegetarian addition to the Thanksgiving table, if you’re looking for something different.
The new cookbook (Countryman Press, paperback, $19.95) features recipes with no more than six ingredients, although it also calls for pantry staples (in the case of this recipe, salt, pepper and dried thyme).
Arnold also uses make-it-yourself spice mixes, which means more ingredients, but if you’re serious about the book you can make the mixes ahead and use them in several recipes.
In this risotto I used kabocha in place of the squash, but otherwise followed the recipe. It turned out beautifully, with the rice at a perfect tender texture. For my next trick I’ll try the mushroom and bacon risotto, or maybe the asparagus.
I also tried Arnold’s recipe for pork tenderloin with apples and onions, another success, and a very tasty French dip.
I have my eye on recipes for cauliflower and potato soup, as well as salmon glazed with soy sauce and brown sugar.
BUTTERNUT SQUASH RISOTTO
From “Dinner Under Pressure” by Laura Arnold
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped onion
- 10 ounces fresh or frozen diced butternut squash (about 2 cups)
- 1-1/2 teaspoons dried thyme
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1-1/2 cups Arborio rice
- 3-1/4 cups vegetable stock
- 3/4 cup grated Parmesan cheese, plus more for garnish
Using saute setting, melt 2 tablespoons butter.
Add onions and cook until tender, about 4 minutes.
Add squash and cook until lightly brown, another 4 minutes. Add thyme, salt and pepper.
Add rice and cook until rice is coated in butter, about 2 minutes.
Add stock, secure lid and set to manual with high pressure for 4 minutes.
Quick-release, then remove lid and insert from cooker. Stir, then add cheese and remaining 2 tablespoons butter; stir again.
Garnish with more cheese. Serves 4.
Approximate nutritional information (not including salt to taste): 470 calories, 17 g total fat, 10 g saturated fat, 45 mg cholesterol, 1,800 mg sodium, 72 g carbohydrate, 6 g fiber, 5 g sugar, 12 g protein.
