Butternut Squash Risotto
Makes Four 1 cup Servings
Ingredients
- 2 tablespoons olive oil
- 1 ounce pancetta, chopped
- 1 small onion, peeled and finely chopped
- 1 cup Arborio rice
- 2 cups diced butternut squash (1/2-inch dice)
- 2 cups all-natural chicken broth
- 1/2 cup grated Parmesan cheese
Directions
- In the pressure cooker, heat the oil over medium heat. Add the pancetta and onions and sauté for five minutes, stirring frequently. Add the rice and stir for two minutes until coated with the oil and slightly toasted. Add the squash and chicken stock and stir well.
- Lock the lid in place and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 10 minutes.
- Release the pressure and open the lid, tilting it away from you. Stir in the cheese and serve.