½ cup finely chopped onion
¼ cup finely chopped shallots (about 1 small)
1 garlic clove, finely chopped
1½ teaspoons sea salt, divided
1 teaspoon freshly ground black pepper, divided
2½ cooker cups Arborio rice
2⁄3 cup dry white wine 4 cups
Peeled and ½-inch cubed butternut squash
Pinch ground nutmeg 4 cups chicken stock, hot
1½ tablespoons chopped fresh sage
2 tablespoons fresh lemon juice
2⁄3 cup grated Parmesan
¼ cup chopped fresh parsley
Nutritional information per serving (based on 1 cup): Calories 355 (10% from fat) • carb. 66g • pro. 10g • fat 4g • sat. fat 3g • chol. 11mg • sod. 813mg • calc. 124mg • fiber 3g
2. Once butter is hot and shimmering, about 2 minutes, add the onion, shallot and garlic and a pinch each of the salt and pepper. Sauté until softened, about 3 minutes. Add the rice and sauté until just translucent, about 10 minutes.
3. Pour in the wine and cook until almost completely evaporated and then add the squash and nutmeg. Sauté the squash with the rice mixture for about 4 minutes, until they are crisp-tender – be sure not to overcook the squash during this stage for they will fully cook during the steaming process once the stock is added.
4. Pour in all of the hot stock and the sage. Close the lid of the cooker and let the risotto finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the remaining salt and pepper, lemon juice, Parmesan, and parsley. Serve immediately.
*Risotto in the Rice Plus™ is stiffer than traditional versions. If you desire a creamier texture, stir in additional hot stock at the end of cooking. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency.
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