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217

Prep: 5 minutes
Cook: 10 minutes
Serves: 4

Butternut Squash & Spinach Risotto (PKP 4.8L & 5.7L)

Ingredients

2 tbsp butter or oil

3 cloves garlic, crushed

1 onion, diced

500g butternut squash, diced

450ml vegetable stock

210g arborio rice

1-2 tsp chopped sage

2-3 handfuls of baby spinach

75g freshly grated Parmesan

Salt and Pepper to taste

Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker

The Method

Select the SAUTE function, add the oil or butter and allow to heat. Add the onions and garlic and stir regularly for about 3 minutes, until they begin to soften. Add the rice and sage, stir through for a couple of minutes, then press CANCEL

Add the butternut squash and vegetable stock and stir through so all ingredients are combined.

Put the lid on and close the pressure valve then select the RICE function and adjust the time to 6 minutes.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.

Stir in the spinach and two thirds of the cheese until the spinach as wilted in the heat. And season to taste.

Serve with an extra sprinkle of Parmesan.

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