Butternut Squash Risotto
2 cups butternut squash in small cubes (1/2 inch)
1 leek, sliced
8 oz mushrooms sliced
2 cups risotto
2 tbsp butter
5 1/4 cups chicken stock
1 cup Asiago or Parmesan Cheese
In pressure cooker, over medium heat melt butter and saute leek, mushrooms and squash for 3 or 4 minutes. When vegetables begin to wilt add risotto and saute another 2 minutes. Add chicken stock. Put lid on pressure cooker and bring to full pressure for 6 minutes. Release steam using quick release method of your choice.
Open lid, stir in grated cheese if desired.
Kale, Date and Toasted Hazelnut Salad with Lemon Honey Vinaigrette
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tsp honey
1 shallot, finely chopped
salt and pepper to taste
1 head of kale, finely chopped
1/2 cup dates, finely diced
1/4 cup toasted hazelnuts
1/2 cup Asiago or Parmesan cheese, grated
Mix together lemon juice, olive oil, honey, salt and pepper .
Toss over kale, mix in dates, hazelnuts and shredded cheese.
