Recipes and Cooking Pressure Cooker Butternut Squash and Apple Risotto 3.0 (1) 1 Reviews No stirring required here. Simply toast the grains, add the liquid and squash, and let your pressure cooker do the work. Hint: If you heat the broth in the microwave while you sauté the rice, your cooker will come to pressure in even less time. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on November 23, 2021 Print Share Share Tweet Pin Email Photo: Jacob Fox Hands On Time: 15 mins Time To Pressure Time: 7 mins Pressure Cook Time: 6 mins Stand Time: 25 mins Total Time: 53 mins Servings: 8 Yield: 6 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 cup uncooked Arborio rice 1 tablespoon chopped fresh sage ½ cup dry white wine, such as Sauvignon Blanc 3 cup vegetable broth 2 ½ cup chopped, peeled butternut squash 1 tablespoon butter ½ cup grated Parmesan cheese Directions Place a 6-qt. multifunction electric pressure cooker on Sauté setting. Add oil. When oil is hot, add onion and garlic; cook 2 to 3 minutes or until tender. Add rice and sage; cook and stir 1 minute more. Carefully stir in wine; cook until wine has evaporated, about 2 minutes. Stir in broth and squash. Lock lid in place. Set on High Pressure to cook 6 minutes. Turn off cooker; let stand 10 minutes to release pressure naturally. Release remaining pressure. Open lid carefully. Stir in butter and cheese. Cover and let stand 15 minutes (mixture will thicken during standing). Print Nutrition Facts (per serving) 185 Calories 7g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 185 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 349mg 15% Total Carbohydrate 27g 10% Total Sugars 2g Protein 4g Vitamin C 10.5mg 53% Calcium 82mg 6% Iron 0.7mg 4% Potassium 198mg 4% Folate, total 14.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.