I love risotto…Glenn, not so much. Which is why I found myself (home alone) making risotto at 9 am. Yeah, I do weird stuff sometimes. Actually, risotto makes quite a delicious breakfast! And…if you make this one, it’s a healthy one too. The recipe hails from Cooking Light magazine (Dec2014).
The magazine had a “Comfort Food Smackdown Recipes” article. Basically, it was a test kitchen of various recipes, determining if you should prepare it in a slow-cooker, pressure cooker or a dutch oven.
The pressure cooker won for the risotto, with a dutch oven being the runner-up. I was game. Even if it was 9 am! My love affair with my electric pressure cooker is alive and well. Six months later, I’m still excited by the uses it offers!
The idea of making risotto in a pressure cooker wasn’t even in my radar, until I witnessed a recipe by Josette @ The Brook Cook. Come to find out…she has many risotto recipes to tempt the tastebuds! Visit for yourself, type “risotto” in the search window (at the top of her site) and discover all of the delicious concoctions she creates!
As for this recipe, it starts with an oven roasting of the butternut squash. It’s combined with porcini and button mushrooms. The arboria rice and veggies are cooked in broth and sherry until it all reaches a creamy consistency. The best part of the pressure cooker is very little stirring is required. Always a plus…especially in the morning. ;))
Note: Directions for preparing in a dutch oven follow the pressure cooker instructions.
Roasted Butternut Squash & Mushroom Risotto
2 cups peeled & cubed butternut squash, 1/2-inch dice
2 tablespoons olive oil, divided use
1 cup boiling water
1/2 ounce dried porcini mushrooms
1 12-ounce package of sliced button mushrooms
1/2 cup diced onion
3 garlic cloves, minced
1 cup Arborio rice, uncooked
1/3 cup dry sherry
2½ cups low sodium chicken or vegetable broth
1/3 cup (1½ ounces) pecorino Romano cheese, freshly grated
1/2 teaspoon salt
1/4 teaspoon pepper
- Preheat oven to 450°F. Combine the diced squash and 1 tablespoon of the olive oil in a bowl. Toss to coat. Arrange the squash (in a single layer) on a baking sheet coated with cooking spray. Bake in the heated oven for 10 minutes; stir and flip the cubes. Return to the oven for about 10 more minutes, or until lightly browned and fork tender. Set aside.
- Combine the 1 cup of boiling water and the dried porcini mushrooms in a small bowl. Allow to stand for 20 minutes. Strain through a cheesecloth lined colander over a bowl. Reserve the liquid. Chop the mushrooms.
- Heat the remaining 2 tablespoons of olive oil in a pressure cooker over medium high, or on the “saute” setting. Add the button mushrooms; saute 10 minutes or until the liquid evaporates and the mushrooms are browned. Add the chopped porcini mushrooms and the onion. Saute about 5 minutes. Add the minced garlic, saute 1 more minute.
- Add the rice. Cook 30 seconds, stirring constantly. Add the reserved soaking liquid (from the porcini mushrooms) and the dry sherry. Cook 3 minutes or until the liquid has almost evaporated, stirring constantly.
- Stir in the stock. Close the pressure cooker lid securely. Bring the cooker to high pressure. Once it reaches high pressure, cook for 7 minutes. Remove from heat. Allow a natural release of pressure for 10 minutes. Perform a quick release of any remaining pressure. Remove the lid and stir in the butternut squash, grated cheese, salt and pepper.
Directions for a dutch oven: Keep stock hot in a saucepan over low heat. Using a large dutch oven, follow the directions above through cooking the rice (step 4). Ladle in 1 cup of stock; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding stock 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in reserved butternut squash, grated cheese, salt and pepper.
Recipe adapted from Dec2014 Cooking Light.