Instructions: Heat oil in the cooker. Cook the shallots over medium-high heat, stirring frequently, for 1 minute. Add the sage and rice, stirring to coat the rice. Stir in 3 1/2 cups of the stock (stand back to avoid sputtering oil) and bring to a boil. Add squash and salt.

Lock lid in place. Over high heat, bring to high pressure. Lower heat, bring to high pressure. Lower heat just to maintain high pressure, and cook for 5 minutes. Reduce pressure with the quick-release method. (The quick-release method is to run water over the pressure cooker at the faucet). Remove the lid, tilting it away from you to allow any excess steam to escape.

If risotto isnt creamy, stir in bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and squash is partially pureed. Stir in Parmesan, pepper and parsley. Serve in soup bowls.

This recipe yields 6 servings.

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