Risotto with Winter Vegetables

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This was my first pressure cooker recipe. Incredible. I followed it exactly, since I'm new at it, and it came out perfectly. So easy and quick! The risotto was creamy, the vegetables were done just right. (Beware of cubing the squash too large; a few of my piece were al dente, which was fine with me but be aware. I used a 6 quart cooker and highly recommend this recipe.

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I used turnip in place of the celeriac (because that's what I had around, and the butternut squash listed as optional, and this was delicious. Really, really delicious. I used beet greens instead of the mustard greens recommended; I suspect spinach would work well too. The hardest part is cutting up the vegetables, but if necessary, you could do that in advance. I'm making this instead of sweet potato casserole for Thanksgiving, because it is that good.

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Easy and great. The only thing I'm not used to is the mustard greens and wouldn't put it in again. Too potent of a taste for us, but otherwise loved this recipe.

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I have made this several times, changing it up a bit now and then. You can basically use any veggies you want... it will still turn out great!!