OUR RECIPES
Pressure Cooker Butternut Squash, Bologna and Herb Risotto
OUR RECIPES
Pressure Cooker Butternut Squash, Bologna and Herb Risotto
An electric pressure cooker makes a velvety, cheesy risotto an almost no-stir affair, and cooks sweet butternut squash and kale to perfection. Bologna adds umami and a hint of smoke to this
easy autumnal one-pot weeknight dish.
2 tbsp extra-virgin olive oil
6 slices Schneiders® Blue Ribbon All Beef Bologna, chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 tbsp chopped fresh sage, divided
2 cups arborio rice
½ cup dry white wine
4 cups reduced-sodium chicken broth, heated
3 cups cubed butternut squash
½ tsp salt
¼ tsp black pepper
3 cups sliced kale
1/3 cup grated Parmesan cheese
Set electric pressure cooker to sauté function on medium. Heat oil; add bologna to cooker. Sauté until crisp and golden, 2 to 3 minutes. With slotted spoon, remove to plate and reserve.
Add shallots, garlic, and 1 tbsp of the sage to pot. Cook, stirring for 1 minute. Add rice, stirring to coat and lightly toast, about 30 seconds. And wine, stirring until almost completely absorbed, about 2 minutes.
Pour in broth, scraping up any brown bits; stir in squash, salt, pepper and half of the crispy bologna. Close and seal lid; set manually to cook on high pressure for 5 minutes.
Turn steam vent to venting position to release pressure. Open lid and stir well.
Stir in kale and Parmesan and let stand until thickened and rice is tender but still slightly firm to the bite, about 10 minutes.
Serve on plates and garnish with remaining bologna and sage.
Serve immediately.
