PRESSURE COOKER XL BUTTERNUT SQUASH RISOTTO ENJOY DAN:

    PRESSURE COOKER XL BUTTERNUT SQUASH RISOTTO by CHEF DAN:

Serves 3-4

INGREDIENTS:
2 tablespoon olive oil

2 tablespoons butter

1 onion, diced

2 cups Royal Italian Superfine Arborio

1 butter nut squash, peeled, seeded, and cut into cubes

1 cup dry white wine

6 cups chicken broth

2 teaspoons EACH rosemary powder, and marjoram leaves

1 teaspoon EACH garlic powder, and ginger powder

3 tablespoons grated Romano cheese

Sea salt and freshly ground black pepper to taste

DIRECTIONS:    

1.   Place the inner pot In the Power Cooker.

2.   Place oil and butter in the inner pot.

3.   Press Chicken/Meat button.

4.   When the butter is melted, add the onion, butternut squash cubes and sauté 4 minutes, stirring occasionally.

5.   Add the rice and wine, cook stirring occasionally until wine is absorbed.

6.   Stir in broth and next 4 ingredients:

7.   Place lid on the Powder Cooker, lock the lid and switch the pressure release value to closed.

8.   Press the Warm/Cancel button.

9.   Press the Rice/Risotto button and press the Time/ Adjustment button until you reach 10 minutes.

10.                Once the timer reaches 0, the cooker will automatically switch to Keep Warm.

11.                Switch the pressure release value to open, when the steam is completely released, remove the lid.

12.                Stir in the cheese, and stir the risotto vigorously for 30-40 seconds as the cheese melts.

13.                Season with salt and pepper.

ENJOY DAN:                                   SING SONGS AND PLANT SEEDS!!