Instant Pot Butternut Squash Risotto | Kara Lydon

Ingredients

• 2 tablespoons butter
• 1/2 large shallot, finely chopped (about 2 tablespoons)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 cups arborio rice
• 1/2 cup dry white wine
• 4 1/2 cups vegetable broth
• 16 ounces frozen butternut squash (about 4 cups cubed butternut squash)
• 2 tablespoons olive oil
• 1 bunch sage leaves, about 16-20 leaves, stems removed
• 1 cup grated parmesan cheese
• 1 teaspoon salt
• Freshly cracked black pepper, to taste.