Oh, risotto. If you?ve ever looked up a risotto recipe, you probably noticed it requires standing at the stove, giving your constant attention to a skillet of gently simmering arborio rice. Adding broth, stirring; more broth, more stirring. To be clear, I enjoy making risotto. Yes, it?s a hands-on process, but I find it soothing.

I love watching the grains of rice soften and turn into a creamy, decadent dish. Of course, this isn?t everyone?s cup of tea. For those who like to set it and forget it, I present this recipe for Instant Pot Risotto with Butternut Squash and Fried Sage.

First, a brief history of risotto. It is said that rice was first introduced to Italy and Spain during the Middle Ages. The Mediterranean climate was perfect for growing short-grained rice, and so it grew in popularity. In Milan in particular, rice became a culinary staple. Slow cooking was also popular in the region, which led to the creation of risotto. When cooked slowly, the starchiness of arborio rice blends with the broth to create a thick, creamy sauce. 
As you can see, the slow-cooking method is part of what makes risotto what it is. This recipe for Instant Pot Risotto with Butternut Squash and Fried Sage takes a major shortcut by using - you guessed it - the Instant Pot. Add everything to your Instant Pot and the starchy rice will cook and blend with the vegetable broth in just six minutes. The butternut squash will be perfectly tender, too!

Traditional...