Risotto With Butternut Squash Sausage

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This is a great dish for company. Can make the day before and reheat it in the microwave. you can cook the squash in the pc but i find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end.

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Steps

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Add 2 tablespoons of butter to the pc and melt over medium heat.

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Add the sausage and onion , stirring often and breaking up the suasage with a wooden spoon , until the sausage loses its raw look , about 6 minutes.

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Pour off all but 2 tablespoons of the fat.

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Add the rice and cook , stirring often , until well coated about 2 minutes.

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Add the wine and bring to a boil.

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Stir in the stock , salt & pepper.

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Lock the lid in place.

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Bring to high pressure.

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Cook for 6 minutes.

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Remove from heat and quick release the pressure.

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Rice should be tender , if not return to medium-low heat , adding more stock if needed until rice is tender and creamy.

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Stir in the butternut squash , parmesan cheese and the remaining 2 tablespoons of butter.

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Season with nutmeg , add additional salt & pepper to your taste.

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Ingredients

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butternut squash, butter, sweet italian sausage, onion, arborio rice, dry white wine, chicken stock, salt, pepper, fresh parmesan cheese, fresh nutmeg