I have a GREAT way to peel them. I don't! Just scrub them eat as is! I scrub to clean them, cut them up if they need it, and roast, which really brings out the sweetness.

For my risottos, I use Lorna Sass cookbooks. She has quite a few. I found this one online -

Risotto with Sundried Tomatoes, Pressure Cooker
3 servings

Ingredients

1 tb Sweet butter; or oil
3 1/2 c Vegetable stock
1 tb Oil from sundried tomatoes
1/3 c Sun-dried tomatoes drained
1/2 c Onion; finely chopped
5 oz Smoked mozzarella (1 cup)
1 1/2 c Arborio rice
Salt to taste

Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly with the fat. Stir in 3 1/2 cups stock. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Reduce pressure with quick release method. Remove the lid carefully and taste the rice. If it isnt sufficiently cooked add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is the desired consistency, another minute or two. When the rice is ready stir in the tomatoes and mozzarella and add salt if desired. Serve immediately.

Recipe by: Lorna Sass, Cooking Under Pressure Posted to EAT-LF Digest by "Ellen C." on Jun 7, 1999, converted by MM_Buster v2.0l.

This is one recipe that I personally love - a kabocha squash version, from the Los Angeles times, but I found that 12 oz is too much squash and I cut down to 10 oz (thank goodness for scales)

Squash Risotto

1 Tbsp olive oil
1 Tbsp butter
1 Small onion, finely chopped
S&P

12 oz peeled kabocha squash, seeded and cut into chunks

1 cup arborio rice

1/4 cup dry white wine
2/1/4 cups chicken stock

1/4 cup freshly grated parmesan cheese
1 Tbsp chopped Italian parsley

Heat oil and butter in pressure cooker over low heat. Add onion, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring until onion is tender and begins to turn color, about three minutes. Add squash and continue cooking over low heat 1 minute. Add rice, stirring constantly until grains are opaque and coated with oil mixture. Add wine and chicken stock.

Lock lid in place. Place over medium-high heat. Bring pressure up to high. Cook 5 minutes. Remove from heat. Quick release pressure by running cold water over sides. Remove lid and cook over low heat, stirring constantly until desired consistency and squash is pureed. Stir in Parmesan cheese. Season to taste with S&P. Garnish with parsley.

Thanks! I was wondering about the possibility of not peeling them. I never thought of roasting though; thanks for that tip. I'll fix them tomorrow evening.

And thanks for the risotto recipes. I bought some arborio rice last week on a whim and I've got a butternut squash I need to use. I think I'll make the squash version first.

I love love the squash recipe. The white wine really gives it a nice touch.

I made a cream of sunchoke soup for New Years Eve - the stick blender sherry gave me in a swap came in handy! The peels were a bit visible, but that was OK! Deeeelish!

OH that stick blender! I love mine too. I got mine in a swap too, *wink* *wink* Nancy! I remember Nancy telling me, "once you use it, you'll wonder how you lived without it all this time". True.