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.

 

Fairmount Farm Market - Pressure Cooker Demonstration
www.notfarfromthetree.org