Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe

Name: Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe
Ingredients: 3 1/2 pounds (1.6kg) butternut squash, peeled and seeded; 6 tablespoons (90ml) extra-virgin olive oil, divided; 3 medium cloves garlic, crushed; 1/2 Golden Delicious apple, peeled and cored; Pinch red pepper flakes; 2 sprigs sage plus 8 sage leaves, divided; Kosher salt; 2 tablespoons (30ml) maple syrup; 1 teaspoon (5ml) white or yellow miso; 3 3/4 cups (900ml) homemade or store-bought low-sodium vegetable broth, divided; 1 medium yellow onion, minced; 2 cups (400g) risotto rice, such as arborio; 1/2 cup (120ml) dry white wine; 4 tablespoons (55g) unsalted butter; Parmigiano-Reggiano cheese, for grating