- Prepare time: 5 mins
- Pressure Cook Time: 15 mins
- Ready in: 20 mins
- Pressure: High
- Release Type: Quick
- 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
- 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.
- 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 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.
- Remove the garlic cloves when they are golden and set aside.
- 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.
- 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, toasted garlic cloves, water and salt – mix them well.
- Close and lock the lid of the pressure cooker.
- 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.
- 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.