Pressure Cooker Butternut Squash Risotto with Frizzled Sage and Brown Butter

seriouseats.com

KimberlyK

3 ½ pounds (1.6kg) butternut squash, peeled and seeded

6 tablespoons (90ml) extra-virgin olive oil, divided

3 medium cloves garlic, crushed

½ Golden Delicious apple, peeled and cored

Pinch red pepper flakes

2 sprigs sage plus 8 sage leaves, divided

Kosher salt

2 tablespoons (30ml) maple syrup

1 teaspoon (5ml) white or yellow miso

3 ¾ cups (900ml) homemade or store-bought low-sodium vegetable broth, divided

1 medium yellow onion, minced

2 cups ( 400 g) risotto rice, such as arborio

½ cup (120ml) dry white wine

4 tablespoons (55g) unsalted butter

Parmigiano-Reggiano cheese, for grating

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