Risotto With Butternut Squash & Sausage

Total Time
21mins
Prep 15 mins
Cook 6 mins

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.

Ingredients Nutrition

Directions

  1. Add 2 tablespoons of butter to the PC and melt over medium heat.
  2. 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.
  3. Pour off all but 2 tablespoons of the fat.
  4. Add the rice and cook, stirring often, until well coated about 2 minutes.
  5. Add the wine and bring to a boil.
  6. Stir in the stock, salt & pepper.
  7. Lock the lid in place. Bring to high pressure.
  8. Cook for 6 minutes.
  9. Remove from heat and quick release the pressure.
  10. Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
  11. Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
  12. Season with nutmeg, add additional salt & pepper to your taste.
Most Helpful

I made this on a whim the other night. I steamed the butternut squash and then mixed it in a bowl with some butter, salt, pepper and nutmeg and then spooned it onto the risotto. It was absolutely fantastic. Lots of pepper in the risotto helped.

Chef Larf August 15, 2007