Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter

INGREDIENTS

3 1/2

lbs Butternut squash

medium cloves Garlic

1/2

Golden delicious apple

sprigs Sage plus 8 sage, leaves

Yellow onion, medium

3 3/4 cups

Vegetable broth, homemade or store-bought low-sodium

2 tbsp

Maple syrup

1 tsp

Miso, white or yellow

2 cups

Risotto rice

Kosher salt

1 pinch

Red pepper flakes

6 tbsp

Olive oil, extra-virgin

4 tbsp

Butter, unsalted

Parmigiano-reggiano cheese

1/2 cup

White wine, dry