Instant Pot Butternut Squash Risotto

01Method

1. 1

   Warm the broth in a microwave-safe bowl on high for about 5 minutes. Keep it in the microwave until needed.

2. 2

   Set the multi-functional pressure cooker to the Sauté function. Melt 2 tablespoons of butter, then add the onion once the butter begins to bubble and cook, stirring, for 2 minutes. Stir in the rice, sage, and garlic to coat, and cook for another 2 minutes. Pour in the wine and stir occasionally until most of it evaporates, about 2 minutes. Add the hot broth and butternut squash, season with salt and pepper, then close and lock the lid. Turn off the Sauté function.

3. 3

   Set the cooker to high pressure following the manufacturer's instructions and cook for 6 minutes. Allow 10 to 15 minutes for pressure to build beforehand.

4. 4

   Use the quick-release method to carefully release the pressure, about 5 minutes. Unlock and remove the lid, then discard the sage leaves. Fold in the Parmesan and the remaining tablespoon of butter. If the risotto seems too thick, stir in a small splash of water. Serve immediately while warm.