• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.

• 1 tablespoon olive oil
• 2 medium shallots (chopped)
• 3 cloves garlic (finely chopped)
• 4 leaves sage (fresh, chopped)
• 1/2 teaspoon salt
• 2 cups Arborio rice
• 4 cups vegetable broth (or chicken broth, lower sodium, store-bought or homemade (pages 17 and 18))
• 1 pound butternut squash (cut into 1/2 inch pieces)
• 1/2 cup Parmesan cheese (freshly grated)
• 1/4 teaspoon ground black pepper

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