Butternut Squash Risotto — 10 Min Cook Time

 2 tbsp. olive oil

 2 tbsp. butter
 1 white onion, peeled & diced
 2 cups Arborio rice
 2 cups butternut squash, peeled, seeded & cubed
 6 cups chicken broth
 3/4 cup dry, white wine
 1 cinnamon stick
 1 1/2 tbsp. fresh basil, chopped
 3 tbsp. grated Romano cheese
 Sea salt & freshly ground black
 Pepper to taste

1. Place the inner pot in the Power Cooker.

2. Place oil and butter in the Inner pot.
3. Press the CHICKEN/MEAT button. When the butter is melted, add the onion and the
butternut squash and cook for 4 minutes, stirring occasionally.
4. Add the rice and wine. Cook, stirring occasionally, until the wine is absorbed.
5. Stir in the salt, broth, chopped basil, and cinnamon stick.
6. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve
to closed.
7. Press the WARM/CANCEL button.
8. Press the RICE/RISOTTO button and then press the TIME ADJUSTMENT button
until you reach 10 min.
9. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.
Switch the pressure release valve to open. When the steam is completely released,
remove the lid.
10. Stir in the cheese. To help make it creamier, stir the risotto vigorously for about 30
seconds as the cheese melts. If the risotto looks a bit dry or tight, stir in a bit of
additional broth.
11. Serve.