Butternut Risotto with Celery and Sage

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Risotto is wonderful to eat—and a nuisance to prepare, unless done in a pressure cooker. Lorna Sass introduced me to the risk-free, speedy method in Great Vegetarian Cooking Under Pressure, a method that not only eliminates tedious stirring but produces grains of uniform consistency Arborio rice is the type most commonly sold for risotto, but carnaroli, vialone nano, and baldo are well worth a try Butternut and Buttercup are particularly appealing, but other fine-textured, full-flavored pumpkin/squash could be used as well. The dice usually keep their shape, while the small bits melt into a sauce.