Butternut Squash Risotto with Italian Chicken Sausage

Ingredients:

• 1/2 C Onions, diced
• 1 Tbsp Olive Oil
• 1 Butternut Squash, diced
• 2 Tbsp Garlic, minced
• 1 C Risotto 
• 1 C White Wine
• 2 C Broth
• Salt & Pepper to taste

Step by Step:

1. Using your foodie ninja, set to sauté on high. Heat up for 15 minutes.
2. Add olive oil and onions. Sauté for 3 minutes.
3. Add butternut squash and garlic. Sauté for 4 minutes.
4. Add risotto and sauté until almost translucent.
5. Pour wine into the instant pot and cook off. 
6. Add broth and salt and pepper. 
7. Set pressure cooker setting to high for 7 minutes. Slow release. 
8. On the stove, brown the Italian sausage and slice. 
9. Combine sausage into the risotto and serve with Parmesan cheese.