Risotto With Butternut Squash & Sausage - cooking recipe

Ingredients

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

Preparation

Add 2 tablespoons of butter to the PC and melt over medium heat.
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.
Pour off all but 2 tablespoons of the fat.
Add the rice and cook, stirring often, until well coated about 2 minutes.
Add the wine and bring to a boil.
Stir in the stock, salt & pepper.
Lock the lid in place. Bring to high pressure.
Cook for 6 minutes.
Remove from heat and quick release the pressure.
Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
Season with nutmeg, add additional salt & pepper to your taste.