Make risotto with slices of sweet butternut squash arugula and aromatic sage and garlic. Rice for risotto you need to choose starchy varieties, for example Arborio, which is easy absorbs all the tastes and aromas of the ingredients of the dish, merging with them into a single whole. The stunning taste and creamy texture of the rice will give a mixture of butter, white wine, chicken stock and cheese. BUT so that the risotto is cooked faster, use a pressure cooker. At this cooking method also mixes all tastes more intensively and dish aromas. Serve a delicious pumpkin risotto with grated cheese and a glass of white wine. Nutrition value of one serving: (total 4) Calories 528, total fat 20 g., Saturated fat g., Proteins 17 g., carbohydrates 67 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. rice arborio
- 2 tbsp. l (30 gr.) Butter
- 1 sprig of fresh sage
- 2 tbsp. chopped, peeled butternut squash
- 1 small onion, coarsely chopped
- 3 large cloves of garlic, crushed
- 1/4 Art. dry white wine
- 2 tbsp. lightly salted chicken stock
- 1 parmesan peel 5 – 7 cm long. (Optional)
- 1 tbsp. coarsely chopped aged gouda and grated cheese feeding gouda
- 2 tbsp. arugula
Recipes with similar ingredients: Arborio rice, white wine, cheese parmesan, gouda cheese, arugula, sage
Recipe preparation:
- In a 6 liter pressure cooker over medium heat, heat the creamy butter and sage until the butter begins to darken slightly, about 1 minute. Add pumpkin, onion, garlic and 1 tsp. salt. Cook, stirring occasionally until vegetables are soft, about 5 minutes.
- Add rice and mix so that the grains are evenly coated. oil. Pour in wine, broth and 2 tbsp. water. Add if desired parmesan crust. Close the lid, increase the heat to maximum and bring the pressure cooker to high pressure. Then turn down the heat for maintain high pressure and cook for 3 minutes. Remove from the stove and lower the pressure of the pressure cooker through the valve in accordance with manufacturer’s instructions.
- Carefully open the cover. Remove the parmesan peel if it is added. Add chopped gouda and mix until cheese it will melt and the risotto will not thicken. Salt, pepper, then add arugula. Sprinkle with grated gouda.
