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Pressure Cooker Butternut Squash Risotto with Frizzled Sage and Brown Butter
Ingredients
  • 3 ½ pounds butternut squash, peeled and seeded
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 medium cloves garlic, crushed
  • ½ peeled and cored Golden Delicious apple
  • Pinch red pepper flakes
  • 2 sprigs sage plus 8 sage leaves, divided
  • Kosher salt
  • 2 tablespoons maple syrup
  • 1 teaspoon white or yellow miso
  • 3 ¾ cups homemade or store-bought low-sodium vegetable broth, divided
  • 1 medium yellow onion, minced
  • 2 cups risotto rice, such as Arborio
  • ½ cup dry white wine
  • 4 tablespoons unsalted butter
  • Parmigiano-Reggiano cheese, for grating
Steps
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