BUTTERNUT RISOTTO
Recipe and photo: Jacqui Hillier May
FOOD LOVERS RECIPES
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.
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