Risotto With Butternut Squash & Sausage

Recipe by Miss Ellie 48
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READY IN: 21mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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