Step 1

Press Sauté; heat butter and oil in Instant Pot®. Add shallot; cook and stir 2 minutes or until softened. Add rice; cook and stir 4 minutes or until rice is translucent. Stir in salt, thyme and pepper. Add wine; cook and stir about 1 minute or until evaporated. Add broth and squash; mix well.

Step 2

Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.

Step 3

When cooking is complete, press Cancel and use quick release.

Step 4

Press Sauté; adjust heat to low (“less”). Cook risotto about 3 minutes or until desired consistency, stirring constantly. Stir in 1/2 cup cheese. Serve immediately with additional cheese.