Butternut Risotto

Ingredients:

• vegetable oil: 1 tbsp
• 2 tbsp salted butter
• 1 butternut squash
• 3 cloves garlic
• 1/2 cup sauvingon blanc wine
• 2 cups rissoto rice
• 4 1/2 cups broth
• 8oz baby spinach
• 1/4 tsp nutmeg
• 1/2 cup parmesan
• 1/2 tsp italian seasoning
• 1lb spicy breakfast sausage

Instructions

1. Place the oil and butter in the Instant Pot.
2. Hit Saute and Adjust so it's on the More or High setting and heat until the butter begins to bubble.
3. Add the onion and cook for about 2 minutes, until softened.
4. Add the butternut squahs and stir for another 1-2 minutes (the squash will be hard, but don't worry – it will completely soften up after the pressure cooking).
5. Add the garlic and saute, stirring, for another 3 minutes, until the onion is slightly translucent and everything smells delicious.
6. Add the white wine, bring to a simmer, and simmer for another 2 minutes before adding the rice.
7. Add the broth, seasoned salt, white pepper, italian seasoning, and nutmeg and stir will, scraping up any browned bits from the bottom of the pot.
8. Place the spinach on top, but do not mix it in – just let it rest on top.
9. It may look like a lot of spinach, but you'll be shocked at how it cooks down to nothing.
10. Secure the lid, turn the valve to the sealing position, and hit manual or pressure cook on high pressure for 6 minutes.
11. Quick release when done, add the grated parmesan, and stir everything together before serving.