Butternut Squash and Sage Risotto

Step 1: Prepare Ingredients

Dice the butternut squash and shallots. Mince the garlic. Have all ingredients prepped and ready to go.

Step 2: Preheat Instant Pot and Fry Sage

Set the Instant Pot to 'Sauté' mode. Once preheated, add a glug of olive oil (approx. 1 tbsp) and the fresh sage leaves. Fry the sage leaves until they are crisp, then remove them from the pot and set aside on a plate for garnish.

Step 3: Sauté Shallots and Garlic

Add another glug of olive oil (approx. 1 tbsp) and 2 tablespoons of butter to the pot. Once the butter has melted, add the diced shallots and sauté for a couple of minutes until softened. Then, add the minced garlic and sauté for about 30 seconds until fragrant.

Step 4: Add Rice and Elderflower Cordial

Add the 2 cups of Arborio rice to the pot and stir to coat the grains with the oil and butter. Pour in the elderflower cordial (mixed with water) and stir until it has almost completely disappeared/absorbed into the rice.

Step 5: Add Butternut Squash and Stock

Add the diced butternut squash to the pot and stir to combine with the rice. Pour in the 4 cups of chicken stock and a generous amount of black pepper. Do not stir the mixture after adding the stock.

Step 6: Pressure Cook Risotto

Cancel the 'Sauté' mode. Secure the pressure cooker lid, ensuring the vent is sealed. Set the Instant Pot to 'Pressure Cook' on 'High' for 7 minutes. Once cooking is complete, perform a quick release of the pressure.

Step 7: Add Peas and Finish

Carefully remove the lid. Stir the risotto. Add the frozen peas to the pot and cover with a regular pan lid (or the pressure cooker lid, unsealed) for about 2 minutes to allow the peas to defrost and cook through in the residual steam.

Step 8: Stir in Parmesan and Serve

Stir in the grated Parmesan cheese until melted and creamy. Check the seasoning and add flaky sea salt if needed. Serve the risotto immediately, garnished with the fried sage leaves and extra Parmesan curls.

• If using plain stock, add oregano, thyme, or herbs de Provence for more flavor.

• Roast a few pieces of butternut squash in an air fryer to use as a garnish for extra flavor and texture.

• Season with salt at the end, especially if your stock is already salty.

• Use white wine instead of elderflower cordial for a traditional risotto flavor.