Hi... this is from the cookbook I have... I didn't retype it, found it online! Any questions just ask me... enjoy!
Butternut Squash Risotto
From The Ultimate Rice Cooker Cookbook
This risotto is heavier on the vegetables (the winter squash and the onion) than is traditional, but it is a favorite autumn and winter variation. Use less squash if you like, but we feel the extra contributes a lovely flavor and color along with a nutritional boost. We also use half stock and half water in order not to overwhelm the delicate squash flavor. You can add some diced zucchini as well; it is a good flavor combination. We like the unconven tional addition of lime juice; it brightens the flavor of the squash.
MACHINE: Medium (6-cup) or large (10-cup) rice cooker; fuzzy logic or on/off
CYCLE: Quick Cook and/or regular or Porridge
YIELD: Serves 4 to 5
2 tablespoons olive oil
2 tablespoons unsalted butter
2/3 cup finely chopped yellow onion
1 cup plus 2 tablespoons medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
1 3/4 to 2 cups peeled and seeded butternut squash cut into 1/2-inch cubes
11/2 cups water
1 1/2 cups vegetable stock
TO FINISH
2 teaspoons unsalted butter
2 tablespoons fresh lime juice
1/4 cup minced fresh Italian parsley leaves
1/4 cup freshly grated Parmesan cheese, plus more for serving
Salt
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Set the rice cooker for the Quick Cook or regular cycle. Place the olive oil and butter in the rice cooker bowl. When the butter melts, add the onion. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and stir with a wooden or plastic rice paddle or wooden spoon to coat the grains with the hot butter. Cook, stirring a few times, until the grains of rice are transparent except for a white spot on each, 3 to 5 minutes. Add the squash, water, and stock; stir to combine. Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
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When the machine switches to the Keep Warm cycle or the timer sounds, stir the risotto. It should be only a bit liquid, and the rice should be al dente, tender with just a touch of tooth resistance. If needed, cook for a few minutes longer. This risotto will hold on Keep Warm for up to 1 hour.
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When ready to serve, add the butter. Close the cover for a minute to let the butter melt. Stir in the lime juice, parsley, cheese, and salt to taste. Serve immediately.