BUTTERNUT RISOTTO
Recipe and photo: Jacqui Hillier May
Tried risotto for the first time tonight…
- 1 tablespoon oil
- 2 medium shallots, chopped
- 3 cloves garlic, chopped
- 4 leaves sage, chopped
- ¼ teaspoon salt
- 2 cups arborio rice
- 4 cups vegetable stock
- 450 g butternut, cut into small cubes
- ½ cup grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon pepper
- In a pressure cooker on medium, fry oil, shallots, garlic, sage and salt for 2 minutes.
- Add the arborio rice and cook for 2 minutes whilst stirring.
- Add all the vegetable stock and the butternut.
- Lock lid and cook under high pressure for 6 minutes.
- Release pressure and stir in the Parmesan cheese, salt and pepper.
