2 tbl unsalted butter
1 small diced onion
1 1/2 cups arborio rice
1/4 cup white wine
4 cups chicken broth
2 cups small diced butternut squash
1/2 oz dried porcini mushrooms, torn into small pieces
1 tsp dried sage
1/4 tsp saffron
3-4 oz brie cheese, frozen 15 minutes and cut into cubes
On saute, add butter and onion. Cook to soften. Add rice and stir to coat. Add the wine and stir to absorb. Add squash, porcinis, sage, and saffron. Stir in broth. Seal the lid and set to high pressure for 10 minutes. Instant release. Stir in brie cubes, and replace the lid for 3 minutes to let the residual heat melt the cheese. Stir and serve.
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