This risotto was made in the pressure cooker – it turned out perfect and so much less work!!
Ingredinets:
2 lb butternut squash, cubed
2 tbsp olive oil
4 tbsp butter
1 shallot, sliced thin
2 cloves garlic, minced
2 c arborio rice
1/2 c white wine
4 c chicken stock
1 c water
1/2 c grated pecorino
2 springs sage, minced
5 oz soft goat cheese
Salt and pepper
Preheat oven to 400.
Toss squash with olive oil and roast for 20 minutes until soft.
Select sauté on your cooker, add 1 tbsp olive oil and 2 tbsp butter melt. Add shallot and cook until soft 3 – 5 minutes.
Bring stock and water to a boil in a saucepan.
Add garlic and rice to the cooker, stirring for 2 – 3 minutes to coat. Add wine and reduce by 1/2. Stir in 3 c stock, 1 tsp salt and sage. Seal up pressure cooker and select high or risotto and cook for 7 minutes.
Once pressure has been released, return to sauté and l stir in pecorino, 2 tbsp butter and remaining stock. Crumble and stir in goat cheese, season with salt and pepper.
Serves 4 – 6.
cookinwithchris Blog 
Perfection!