Risotto With Butternut Squash & Sausage

"This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end."
 
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photo by a food.com user photo by a food.com user
Ready In:
21mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Add 2 tablespoons of butter to the PC and melt over medium heat.
  • Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
  • Pour off all but 2 tablespoons of the fat.
  • Add the rice and cook, stirring often, until well coated about 2 minutes.
  • Add the wine and bring to a boil.
  • Stir in the stock, salt & pepper.
  • Lock the lid in place. Bring to high pressure.
  • Cook for 6 minutes.
  • Remove from heat and quick release the pressure.
  • Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
  • Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
  • Season with nutmeg, add additional salt & pepper to your taste.

Questions & Replies

  1. when do you cook the squash? do you add to the PC before closing it?
     
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Reviews

  1. I made this on a whim the other night. I steamed the butternut squash and then mixed it in a bowl with some butter, salt, pepper and nutmeg and then spooned it onto the risotto. It was absolutely fantastic. Lots of pepper in the risotto helped.
     
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Tweaks

  1. Recipe never mentions the squash - some have steamed it and added it at the end; I put it in when I was closing the pressure cooker and it came out great!
     

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