Pressure Cooker Butternut Squash Risotto

Ingredients

• 1 tbsp salted butter
• 1 tbsp canola oil
• 2 cups cubed peeled butternut squash (1 inch)
• 2 cloves garlic, finely chopped
• ½ tsp salt
• ¼ tsp freshly ground pepper
• 1½ cups arborio rice
• ¼ cup dry white wine
• 2 cups no-salt-added chicken broth
• 2 cups water
• 1 tsp thyme, crumbled
• ½ cup freshly grated Asiago cheese
• ½ cup shredded Swiss cheese
• ½ cup sliced green onions

Directions

1. Melt butter with oil in a 6 quart pressure cooker over medium heat. Add squash, garlic, salt and pepper; sauté for 5 minutes.
2. Add rice and sauté for 1 minute.
3. Add wine and cook, stirring, until wine is almost evaporated.
4. Add broth, water and thyme; stir to combine. Cover with lid and lock it in place. Bring to high pressure over high heat.
5. Cook for 8 minutes, adjusting heat as needed to maintain high pressure.
6. Carefully remove from heat and quick-release steam according to manufacturer’s instructions.
7. Wearing oven mitts, carefully open lid away from yourself to protect from steam. Stir rice mixture over low heat until excess liquid has evaporated, about 1 – 2 minutes. Remove from heat.
8. Add Asiago cheese, Swiss cheese and green onions; stir until cheese is melted.