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 butternut squash, peeled and seeded; 6 tablespoons extra-virgin olive oil, divided; 3 medium cloves garlic, crushed; 1/2 peeled and cored Golden Delicious apple; Pinch red pepper flakes; 2 sprigs sage plus 8 sage leaves, divided; Kosher salt; 2 tablespoons maple syrup; 1 teaspoon white or yellow miso; 3 3/4 cups homemade or store-bought low-sodium vegetable broth, divided; 1 medium yellow onion, minced; 2 cups risotto rice, such as Arborio; 1/2 cup dry white wine; 4 tablespoons unsalted butter; Parmigiano-Reggiano cheese, for grating