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Risotto with Winter Squash


Great Vegetarian Cooking Under Pressure, Lorna Sass----tweaked by EveA

This delicious risotto is intended for the pressure cooker but I'm sure it could be done on the stovetop with careful watching and stirring.


15 ml 1 T. olive oil
240 ml1 c. finely chopped shallots or onions
generous tsp. dried sage
350 ml1 & 1/2 c. arborio rice
830 ml3 & 1/2 c. vegetable stock
450 g1 lb. butternut squash, peeled, seeded and cut into 1/2 inch chunks (about 3 cups)*
2 ml1/2 tsp. salt or to taste

59 ml1/4 c. vegan parmesan (I used Cashew Parm)
grated pepper to taste
30 ml2 T. minced parsley


Heat the oil in the pressure cooker. Cook the onions over medium-high heat, stirring frequently, for one minute. Add the sage and rice, stirring to coat the rice with the oil. Stir in the stock and bring to the boil. Add the squash and salt.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce pressure with quick-release method. Remove the lid (tilting it away from you to let excess steam escape.)

If the risotto isn't creamy, stir in a bit more stock and cook, stirring constantly, until the rice is tender but chewy and the squash is soft. Stir in the parmesan, pepper and parsley. Serve hot.


*May substitute unpeeled kabocha or delicata squash. The skin becomes tender and adds color.

Major Ingredients: