Braised Pine Nuts with Butternut Squash
In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside. More Braising Recipes
May 2011
In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside. More Braising Recipes
Fifteen pounds per square inch (PSI) is the most common setting for pressure cookers. Products vary, however, so be sure to consult the owner's manual.
My husband made this last night and we were very pleased. Its very flavorful and filling. He wasn't sure what the texture of the pinenuts was meant to be after 7 minutes of cooking, but they still seemed very crunchy, so he kept testing and stopped at 14 minutes. That gave it a more risotto-like al dente texture. Maybe our pressure cooker needs to be recalculated-who knows, point is he doubled the cooking time. We also cut back a bit on the cheese... We can't wait to experiment with other flavor profiles as well! It is definitely going into our recipe rotation!