Butternut Squash + Brown Rice Risotto (Pressure Cooker)
Most commonly eaten risotto is made with arborio rice, which is essentially white rice. Fine to eat on occasion but brown is definitely a healthier choice since all the nutrients and fiber remain intact. And if you ask me, it tastes way better!
  1. Heat oil in pressure cooker over medium heat. Add onion and cook 2-3 minutes.
  2. Add garlic and cook another minute.
  3. Add brown rice and stir to coat each kernel.
  4. Add butternut squash, mushrooms, tamari and broth to rice. Lock lid in place, turn heat to high and bring to high pressure. Once at high pressure, lower heat to simmer and cook, turning off the heat after 22 minutes.
  5. Once pressure has come down naturally (should take about 15 minutes), remove lid and stir in peas. Add salt and pepper to taste.
  6. Serve and top with grated cheese if desired.
Recipe Notes

If you can get your hands on some Miyoko cheese, DO IT.  You can order online from her website at http://miyokoskitchen.com.  Topping the finished risotto with a very small amount of either the Rustic Alpine or Farmhouse Smoked is something you won’t regret.  The dish is yummy without, but this non-dairy, cashew based cheese is seriously the icing on the proverbial cake.

*My favorite broth is Vegetarian Low-Sodium No-Chicken Broth by Imagine.