Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water. Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.
Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved gouda.
Tools You May Need
Photograph by Kana Okada
Courtesy of Food Network Magazine
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.