BUTTERNUT SQUASH RISOTTO

10 MINUTE COOK TIME

Ingredients:

• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 white onion, peeled & diced
• 2 cups Arborio rice
• 2 cups butternut squash, peeled, seeded & cubed
• 6 cups chicken broth
• 3/4 cup dry white wine
• 1 cinnamon stick
• 1 1/2 tbsp. fresh basil, chopped
• 3 tbsp. grated Romano cheese
• Sea salt & freshly ground black pepper, to taste

Instructions:

1. Prepare the Pressure Cooker:

   • Place the inner pot in the Power Pressure Cooker XL.
   • Add olive oil and butter to the inner pot.

2. Sauté the Vegetables:

   • Press the SAUTÉ button.
   • When the butter is melted, add the onion and butternut squash.
   • Cook for 4 minutes, stirring occasionally.

3. Cook the Rice & Wine:

   • Add the Arborio rice and white wine.
   • Stir occasionally until the wine is absorbed.

4. Add the Seasonings & Broth:

   • Stir in the salt, broth, chopped basil, and cinnamon stick.

5. Cook the Risotto:

   • Place the lid on the Power Pressure Cooker XL, lock the lid, and switch the pressure release valve to Closed.
   • Press the CANCEL button.
   • Press the RICE/RISOTTO button.
   • Press the TIME ADJUSTMENT button until you reach 10 minutes.

6. Final Steps:

   • Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.
   • Switch the pressure release valve to Open.
   • When the steam is completely released, remove the lid.

7. Stir in the Cheese & Finish:

   • Stir in the Romano cheese.
   • To make it creamier, stir the risotto vigorously for about 30 seconds as the cheese melts.
   • If the risotto looks a bit dry or tight, stir in a bit of additional broth.

8. Serve & Enjoy!