Bring out the pressure cooker, invest 45 minutes in dinner and you'll be amazed by your astonishingly great results! We guarantee it!
A pressure cooker comes in handy from time to time.
Cooking Light's Mushroom and Roasted Butternut Squash Risotto
2 cups (3/4") cubed peeled butternut squash
3 tablespoons extra virgin olive oil, divided
Cooking spray
1 cup boiling water
1/2 ounce dried porcini mushrooms
12 ounce package sliced button mushrooms
1/2 cup chopped shallots
4 garlic cloves, minced
1 cup uncooked Arborio rice or other medium grain rice
1/3 cup Madeira wine or dry sherry
2 1/2 cups unsalted chicken stock (such as Swanson)
1.5 ounces Pecorino Romano cheese, grated (about 1/3 cup)
1/2 teaspoon salt
1/8 teaspoon black pepper
- Preheat oven to 450 degrees.
- Combine squash and 1 tablespoon oil in a bowl; toss to coat. Arrange squash in a single layer on a baking sheet coated with cooking spray; bake at 450 degrees for 20 minutes or until browned and tender, stirring after 10 minutes. Set aside.
- Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Strain through a cheesecloth-lined colander over a bowl. Reserve liquid; chop mushrooms.
- Heat remaining 2 tablespoons oil in a pressure cooker over medium high heat. Add button mushrooms; saute 12 minutes or until liquid evaporates and mushrooms brown. Add porcini mushrooms, shallots, and garlic; saute 2 minutes. Add rice; cook 30 seconds, stirring constantly. Add reserved soaking liquid and wine; cook 3 minutes or until liquid almost evaporates, stirring constantly.
- Stir in stock. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium high or level needed to maintain high pressure; cook 7 minutes. Remove from heat; let stand 10 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt and pepper.