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2 tablespoons olive oil
½ Large onion, chopped
2 Cups butternut squash, diced
(about 8 oz.)
½ Cup white wine
Cups vegetable stock
1 Cup arborio rice or short grain rice
4 Sage leaves, chopped
1 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 o 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 4 to 6 SERVINGS.
Butternut Squash Risotto
BY GEORGE DURAN
Impress your guests and family with
Italian-Style Risotto in record time!
17


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