Pumpkin risotto in a slow cooker

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 528, total fat 20 G., saturated fats G., proteins 17 G., carbohydrates 67 G., fiber G., cholesterol mg, sodium mg, sugar G.

Make a risotto with chunks of sweet butternut squash, tart arugula, and aromatic sage and garlic. For risotto, be sure to choose a starchy rice variety, such as Arborio, which easily absorbs all the flavors and aromas of the dish's ingredients, merging them into a cohesive whole. A mixture of butter, white wine, chicken broth, and cheese will give the rice a stunning flavor and creamy texture. To speed up the cooking time, use a pressure cooker. This cooking method also allows all the flavors and aromas to meld more intensely. Serve this delicious pumpkin risotto with grated cheese and a glass of white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tbsp. arborio rice
2 tbsp (30 g) butter
1 sprig of fresh sage
2 cups chopped, peeled butternut squash
1 small onion, coarsely chopped
3 large cloves garlic, crushed
1/4 cup dry white wine
2 tbsp. lightly salted chicken broth
1 parmesan rind, 5–7 cm long (optional)
1 cup coarsely chopped aged Gouda cheese, plus grated Gouda for serving
2 cups arugula

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Arborio rice, white wine, Parmesan cheese, Gouda cheese, arugula, sage

Cooking the dish according to the recipe:

In a 6-quart pressure cooker, heat the butter and sage over medium heat until the butter begins to darken slightly, about 1 minute. Add the squash, onion, garlic, and 1 teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the rice and stir until the grains are evenly coated with oil. Pour in the wine, broth, and 2 cups of water. Add the Parmesan rind, if desired. Close the lid, increase the heat to high, and bring the pressure cooker to high pressure. Then reduce the heat to maintain high pressure and cook for 3 minutes. Remove from the stove and release the pressure cooker through the pressure release valve according to the manufacturer's instructions.

Carefully open the lid. Remove the Parmesan rind, if using any. Add the chopped Gouda and stir until the cheese melts and the risotto thickens. Season with salt and pepper, then add the arugula. Sprinkle with grated Gouda.

Categories:

recipe / Calorie content of prepared meals / Multicooker / Dinner / Main courses / Cereals, legumes / / Food Network - recipes / Italian cuisine

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