Squash & Sage Pressure Cooker Risotto

1. Preheat Oven

Preheat your oven to 400°F (200°C).

2. Prepare Squash

Cut the butternut squash in half, then chop one half into 1-inch chunks and the other half into 1/4-inch dice.

3. Toss Large Squash Chunks

Toss the large chunks of squash in a large mixing bowl with 2 tablespoons of olive oil, the crushed garlic, apple, red pepper flakes, sage sprigs, and a generous pinch of salt. Spread this mixture in an even layer on a rimmed baking sheet.

4. Toss Small Squash Dice

In a separate bowl, toss the small diced squash with another 2 tablespoons of olive oil, maple syrup, and salt, then spread it on a second rimmed baking sheet.

5. Roast Squash

Place both sheets in the oven. Roast the large chunks for about 45 minutes and the small dice for 30 minutes, stirring once or twice during baking.

6. Blend Large Squash Chunks

Once roasted, transfer the large chunks, apple, and garlic cloves to a food processor or blender. Add the miso and 1/4 cup of broth, and blend until smooth, seasoning with salt to taste.

7. Cook Onion

While the squash roasts, heat the remaining 2 tablespoons of olive oil in your pressure cooker over medium-high heat. Add the minced onion and cook until it turns translucent, about 4 minutes.

8. Toast Rice

Add the rice and cook, stirring frequently, for 3 to 4 minutes. The rice should look like tiny ice cubes with translucent edges and a cloudy center, indicating it is perfectly toasted and ready to absorb flavors.

9. Add Wine

Pour in the wine and stir until the raw alcohol smell dissipates, about 2 minutes.

10. Add Broth

Add the remaining 3.5 cups of broth, stirring to combine. Seal the pressure cooker and cook at low pressure (10 psi) for 5 minutes. Depressurize the cooker using cold water or the steam-release valve.

11. Fry Sage Leaves

In a small saucepan, melt the butter over medium heat. Once it starts to foam and the foaming subsides, fry the sage leaves until they turn a hazelnut-brown color, about 1 to 2 minutes. Transfer them with a slotted spoon to a paper towel-lined plate.

12. Combine Ingredients

Once the pressure cooker is depressurized, open it and stir in the squash purée, brown butter, grated Parmesan, and the maple-roasted diced squash until the risotto reaches a creamy consistency.

13. Serve

Spoon the risotto into bowls, top with the fried sage leaves, and grate a bit more cheese over each serving before enjoying.