Step 1

Sauté the shallots and garlic - Set Instant Pot to sauté mode (medium). Add the olive oil and butter to the bowl of your Instant pot and add the shallots, mixing well to combine. Cook the shallots, stirring frequently, until soft and translucent (approximately 4-6 minutes). Add the garlic and sage, mixing well to combine. Continue to cook until fragrant, approximately 1 minute.

Step 2

Add the white wine - Add the white wine, scraping off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.

Step 3

Sauté the arborio rice - Mix the arborio rice into the shallot and white wine mixture. Allow the rice and wine to cook, stirring continuously until most of the liquid is absorbed.

Step 4

Add the broth and butternut squash - Stir in the vegetable broth (or broth of choice) and butternut squash cubes. Mix well to combine and season with salt. Turn off sauté mode.

Step 5

Cook - Set Instant Pot to Manual HIGH pressure for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually releasing the pressure. Once the pressure has been released, remove the lid (see notes).

Step 6

Garnish and serve - Sir in the freshly grated parmesan cheese and season with additional salt and pepper, to taste. I like to serve my risotto with fresh lemon juice (optional).