serves 4

• 1 onion diced
• 3 cloves garlic diced
• 1 medium Butternut squash diced about 2 lbs
• 2 tablespoons olive oil
• 2 cups chicken stock
• 1 cup risotto rice
• 1 tablespoon fresh or freeze dried sage chopped
• 1/2 teaspoon red pepper flakes
• 1 tablespoon maple syrup or honey
  Parm to taste
• Salt and pepper to taste

method:

Preheat oven to 375

Toss Butternut squash in olive oil, salt and pepper

Bake squash for around 30-40 minutes until soft cooked and slightly browned

Start risotto Meanwhile, in the pressure cooker, Saute the onion until slightly caramelized, then add the garlic and saute for 1-2 minutes

Add the risotto rice and cook till translucent,  another few minutes

Add the chicken stock, sage, and red pepper flakes and seal the pressure cooker

Cook on low pressure for 5 minutes

Depressurize immediately once done

Stir the rice, it should start to become slightly creamy from the starches

Test the rice and ensure it’s cooked and al dente

Cook a few more minutes if needed or if there is too much liquid

Add the maple syrup, and roasted Butternut squash

Stir to combine

Serve with Parm grated over the top

Pair with pan fried shrimp or chicken breast on the side