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February 4, 2017 / Chris Blum

Butternut Squash and Porcini Risotto

Risotto in the pressure cooker is a Dream!

Ingredients:
2 tbsp butter
1 leek, sliced thin
3/4 c arborio rice
1/4 c dry vermouth
2 c vegetable broth
2 cups butternut squash, shredded
1/2 oz drid porchini, crumbled
1 tsp dried thyme
1/4 tsp saffron threads
1/2 c parmesan cheese, grated

Melt butter over medium sauté in your multicooker. Add leek and cook until soft. Add rice and stir until coated in butter. Stir in vermouth and fully absorbed by th rice. Add broth, squash, porcini, thyme and saffron. 

Set on high pressure (9-11 psi) for 10 minutes. 

Stir in cheese and serve.

Serves 4.

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