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.

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.

Ingredients:

Arborio Rice - 1cup

Butternut squash - 3 cups, peeled and diced

Onion - 1 medium, chopped

Garlic - 2 cloves, finely minced

Curry Powder - 1tsp

Nutritional Yeast - 3tbsp

Vegetable Stock (or water) - 3cups

Salt & Pepper- to taste

Method:

• Heat 2tsp oil in a pressure cooker; add the onions and garlic and cook for 3-4 minutes or until onions turn translucent.
• 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!!

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