Butternut Squash Risotto
Butternut Squash Risotto might be just the Mediterranean recipe you are searching for. For $2.81 per serving, you get a main course that serves 4. One portion of this dish contains roughly 23g of protein, 22g of fat, and a total of 596 calories. Head to the store and pick up chicken broth, pepper, garlic, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 25 minutes.
Instructions
Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute.
Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water.
Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes.
Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.
Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using.
Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula.
Garnish with shaved gouda.