INGREDIENTS
1 Small french Shallot minced finely
1 Cup of Carnaroli Rice
2 Cups of Chicken broth
1 1/2 Cup of Pumpkin / Butternut Squash cut in small cubes
1/2 Teaspoon Salt
1/2 Cup of Parmesan Cheese
3 Tablespoon butter
Pepper to taste
PREPARATION
If you have a pressure cooker… this is now the time to use it ! The recipe is simple enough.
As shown above, simply put the chopped shallot in the pressure cooker pan and at medium heat, saute the shallot to remove as much liquid as possible, for about 1 minute or so. Add the rice and the mix well.
Add the chicken broth and mix well and close the lid. Bring to a high pressure and then reduce to a minimum.
Cook for 7 minutes at very low heat… no more.
After 7 minutes, open the lid and add the butter, parmesan and mix well.
Let the rice rest for 10 minutes with the lid on.
If it becomes too thick, pour in 1/2 cup of white wine or chicken broth.
Serve in bowls and add a sprinkle of parmesan and a good dash of ground pepper.
You can double or triple the recipe – Simply double the liquid for every cup of rice and adjust the cheese & butter accordingly.
risespice.com 
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