Pressure Cooker Curried Butternut Squash Risotto

Hope everyone celebrating Thanksgiving had a good time this weekend. 4 day long weekend flew right by. We spent most of the weekend at my cousin's place and returned home in the afternoon today. We were hungry from the long drive and I wanted to make something real quick with minimum effort. So I made this one pot pressure cooker risotto with butternut squash from Nupur's blog.

Pressure Cooker Curried Butternut Squash Risotto

I know when we think of risotto, the first thing that comes to mind is the constant stirring of hot liquid into the rice at regular intervals to get the characteristic creamy consistency. But pressure cooking arborio rice makes the dish equally creamy and delicious with minimum effort (or practically NO effort). So with 5 minutes prep and 15 minutes cooking we had our piping hot risotto for lunch that tasted as tasted almost as tasty as the traditional risotto. I added some curry powder for a little kick and to give the risotto from Indian flare.

Hope everyone celebrating Thanksgiving had a good time this weekend. 4 day long weekend flew right by. We spent most of the weekend at my cousin's place and returned home in the afternoon today. We were hungry from the long drive and I wanted to make something real quick with minimum effort. So I ma...

Pressure Cooker Curried Butternut Squash Risotto

Summary

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  • Coursemain course
  • Cuisineitalian
  • Yield3~4 Serving s 3~4 Serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Arborio Rice
1cup
Butternut squash - peeled and diced
3 cups
Onion - medium, chopped
1
Garlic, finely minced
2 cloves
Curry Powder
1tsp
Nutritional Yeast
3tbsp
Vegetable Stock (or water)
3cups
Salt & Pepper
to taste

Steps

  1. Heat 2tsp oil in a pressure cooker; add the onions and garlic and cook for 3-4 minutes or until onions turn translucent.
  2. Next add the rice and saute for 2-3 minutes. Add butternut squash, curry powder, nutritional yeast, vegetable stock, salt and pepper. Snap the lid and cook for 2 whistles. Perfectly al dente risotto is ready to enjoy!!
Pressure Cooker Curried Butternut Squash Risotto

Lets check out what my fellow marathoners have cooked up for BM# 22.

Pressure Cooker Curried Butternut Squash Risotto
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