Risotto With Butternut Squash & Sausage

• 1 lb butternut squash, peeled, seeded cut into 1 inch cubes
• 4 tablespoons butter
• 1 lb sweet Italian sausage, casings removed
• 1 medium onion, chopped
• 2 cups arborio rice
• 2/3 cup dry white wine
• 5 cups chicken stock
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper, plus more to taste
• 3/4 cup fresh parmesan cheese, grated
• 1/8 teaspoon fresh nutmeg

1. Add 2 tablespoons of butter to the PC and melt over medium heat.
2. Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
3. Pour off all but 2 tablespoons of the fat.
4. Add the rice and cook, stirring often, until well coated about 2 minutes.
5. Add the wine and bring to a boil.
6. Stir in the stock, salt & pepper.
7. Lock the lid in place. Bring to high pressure.
8. Cook for 6 minutes.
9. Remove from heat and quick release the pressure.
10. Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
11. Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
12. Season with nutmeg, add additional salt & pepper to your taste.

butternut squash, butter, sweet italian sausage, onion, arborio rice, dry white wine, chicken stock, salt, pepper, fresh parmesan cheese, fresh nutmeg

Taken from www.food.com/recipe/risotto-with-butternut-squash-sausage-221782 (may not work)