Sage and Nutmeg Butternut Squash Autumn Risotto – Instant Pot

Ingredients

• 1 2-3 pound (1-1.5k) butternut squash (or 4 cups, 750g, of diced squash)
• 2 tablespoons olive oil
• 2 sprigs sage, leaves removed
• 4 garlic cloves, whole
• 2 cups (360g) arborio rice
• ¼ cup (75ml) white wine
• 4 cups (1L) water
• 2 teaspoons sea salt
• 1 teaspoon nutmeg, freshly ground

Directions

1. 1. Slice the squash in half and peel with a potato peeler. Using a spoon scoop out the seeds and discard (or save to roast later). Slice the squash in ¾” pieces.
   2. 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.
   3. Add the olive oil the pre-heated pressure cooker and sprinkle in the sage leaves and garlic cloves. Remove a few of the sage leaves when start to look polka-dotted (they are crispy) to use as garnish and set them aside on a paper towel.
   4. Remove the garlic cloves when they are golden and set aside.
   5. Add just enough squash cubes to cover the base of the cooker, and coat them with the sage, and olive oil.
   6. Leave the cubes undisturbed for about 4 minutes while one side of the cubes browns and caramelizes.
   7. Push the squash aside and add the rice and toast it for a couple of minutes.
   8. Splash with wine and let it evaporate completely then add the rest of the squash cubes, toasted garlic cloves, water and salt – mix them well.
   9. Close and lock the lid of the pressure cooker.
   10. For electric pressure cookers: Cook for 5 minutes at high pressure.
       For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 6 minutes pressure cooking time.
   11. When time is up, open the cooker by releasing the pressure through the valve.
   12. Mix well and serve each dish with a fresh dusting of nutmeg and reserved fried sage leaves.