This is good, but needs more flavor - use broth, add more spices as noted; lemon zest/juice worked well.
1 2-3 pound (1-1.5k) butternut squash (or 4 cups, 750g, of diced squash)
2 tablespoons olive oil or butter
1 tbsp sage 2 sprigs sage
4 garlic cloves, whole
2 cups (360g) arborio rice
¼ cup (75ml) white wine
4 cups broth water
2 teaspoons sea salt
1 teaspoon nutmeg, freshly ground
Measure out 4 cups (1L pitcher) of cubes and put any extra in the freezer to use for your next recipe - no winging it, we need to keep careful track of the liquid that goes into the pressure cooker.
Add the olive oil the pre-heated pressure cooker and add just enough squash cubes to cover the base of the cooker, and coat them with the sage, and olive oil.
Leave the cubes undisturbed for about 4 minutes while one side of the cubes browns and caramelizes.
Add the garlic and sage.
Push the squash aside and add the rice and toast it for a couple of minutes. Splash with wine and let it evaporate completely then add the rest of the squash cubes, water and salt - mix them well.
Close and lock the lid of the pressure cooker. Cook for 5 minutes at high pressure.
When time is up, open the cooker by releasing the pressure through the valve. Mix well and serve each dish with a fresh dusting of nutmeg and reserved fried sage leaves.
Sage & Nutmeg Butternut Squash Autumn Risotto https://www.hippressurecooking.com/sage-nutmeg-butternut-squash-autumn-risotto/