Pressure Cooker Butternut Squash Risotto | Blue Flame Kitchen

Ingredients

• 1 tbsp salted butter
• 1 tbsp canola oil
• 2 cups cubed peeled butternut squash (1 inch)
• 2 cloves garlic, finely chopped
• ½ tsp salt
• ¼ tsp freshly ground pepper
• 1½ cups arborio rice
• ¼ cup dry white wine
• 2 cups no-salt-added chicken broth
• 2 cups water
• 1 tsp thyme, crumbled
• ½ cup freshly grated Asiago cheese
• ½ cup shredded Swiss cheese
• ½ cup sliced green onions