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Butternut Squash & Sage Risotto - pressure cooker
HIP PRESSURE COOKING9Ingredients
20Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 lb. butternut squash (1-1.5k, or 4 cups, 750g, of diced squash)
- 2 Tbsp. olive oil
- 2 sprigs sage leaves (removed)
- 4 garlic cloves (sliced)
- 2 cups arborio rice
- 1/4 cup white wine
- 4 cups water
- 2 tsp. sea salt
- 1 tsp. nutmeg (freshly ground)
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