There is something so comforting about butternut squash. It’s sweet and becomes almost smooth in the pressure cooker. The addition of fried sage at the end provides a crunchy finale for this beautiful dish.

SERVES 4 TO 6

INGREDIENTS

• 4 tablespoons unsalted butter
• ½ cup finely chopped sweet onion, such as Vidalia
• 2 cups chopped butternut squash (½-inch pieces)
• 1 ½ cups carnaroli or vialone nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 3 ½ cups chicken stock or store-bought chicken broth
• 2 tablespoons extra-virgin olive oil
• ½ cup packed fresh sage leaves, thinly sliced
• ½ cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat.
2. Add the onion and squash and saute for 2 to 3 minutes, until the onion begins to soften.
3. Add the rice and stir to coat the grains.
4. Add the wine and bring to a boil.
5. Pour in the stock and stir to combine.
6. Lock the lid in place and cook at high pressure for 7 minutes.
7. While the risotto is cooking, heat the oil in a small skillet over medium-high heat.
8. Fry the sage until crispy, about 5 minutes.
9. Remove the sage from the oil and drain on paper towels.
10. When the risotto is cooked, quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
11. Stir in the remaining 2 tablespoons of butter and the cheese.
12. Taste for seasoning, adding salt and pepper if needed.
13. Spoon the risotto onto plates and sprinkle with the fried sage leaves.