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Butternut Squash & Sage Risotto - pressure cooker

Laura Pazzaglia, hip pressure cooking
  • 20 minutes
  • Serves 4 to 6

INGREDIENTS

4

Garlic cloves, whole

2

sprigs Sage

2 cups

Arborio rice

1 tsp

Nutmeg, freshly ground

2 tsp

Sea salt

2 tbsp

Olive oil

1/4 cup

White wine

4 cups

Water

1 2-3 pound (1-1.5k) butternut squash (or 4 cups, 750g, of diced squash)