Manual IMUSA Aluminum Pressure Cooker (page 17 of 20) (English)

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 tablespoons olive oil

½ Large onion chopped

 Cups butternut squash diced

about  oz

½ Cup white wine

½ Cups vegetable stock

 Cup arborio rice or short grain rice

 Sage leaves chopped

 Cup parmesan cheese grated

1. Using the IMUSA PRESSURE COOKER

soften onions with olive oil under high

heat for about one minute Add butternut

squash and continue cooking for another

minute

2. Mix in rice and cook for one minute

Pour wine and allow most of the liquid to

evaporate while mixing about  minutes

3. Add the vegetable stock and sage

leaves and mix gently Allow it to come to

a boil and cover the lid Once the IMUSA

pressure cooker builds enough pressure

the orange pressure regulator tab pops

up lower the heat to medium and cook

for seven minutes

4. Turn oﬀ the heat and using a wooden

spatula gently press on the pressure

control valve on the center of the lid to

allow all of the pressure to escape until the

orange pressure regulator goes back down

5. Open the lid and add parmesan cheese

and mix well Allow to rest for  minutes

before serving

MAKES  to  SERVINGS

Butternut Squash Risotto

BY GEORGE DURAN

Impress your guests and family with

Italian-Style Risotto in record time!

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IMUSA Aluminum Pressure Cooker Manual

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