Instructions: Saute the shallots over medium-high heat in sauteing liquid, stirring frequently, for 1 minute. Add the sage and rice, stirring to coat the rice with the oil. Stir in 3 1/2 cups of the stock and bring to the boil. Add the squash and salt.

Lock the the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes.

Reduce the pressure with a quick-release method. remove he lid, tilting it away from you to allow any excess steam to escape.

If the risotto isnt creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency

(it should be tender but chewy) and the squash is partially pureed. Stir in the Parmesan or vinegar, pepper and parsley. Serve immediately in shallow soup bowls.

NOTES : This is very good, but sweeter, if you use Delicata squash. It does not need to be peeled. Lorna Sass also recommends unpeeled kabocha squash.

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