Roasting the squash

Cup of Yum
1. Preheat oven to 400F
2. Toss the squash with 1 tablespoon of the olive oil and a pinch of salt. Arrange on a parchment or foil lined baking sheet and roast for 15 minutes, or until tender. Set aside; you will be adding this to the risotto at the very end.

Instant Pot Risotto Instructions

1. Plug in the Instant Pot and press SAUTE.
2. Remove the sausage from its casing and brown it in the pot, breaking it up into crumbles as it cooks. Add the remaining olive oil with the shallots to the pot and saute for a minute or two to soften them, stirring almost constantly. Add the rice and pumpkin and toast for another minute, stirring constantly.
3. Deglaze the pot with the white wine, stirring as it evaporates, and scraping up any bits from the bottom. Then add the stock and give everything another stir.
4. Press CANCEL to end the saute function.Lock the lid on the machine and set the vent to SEALING.
5. Press PRESSURE COOK and use the +- buttons to set the time to 6 minutes. The machine will come up to pressure, and then beep as it starts the 6 minute timer.
6. When the timer signals the cooking is done, do nothing for another 5 minutes to allow the pressure to come down naturally.
7. Then release the pressure valve by setting it to VENTING to allow the rest of the pressure to come down. Once the machine has de-pressurized, carefully unlock and open the lid; there will be steam.
8. Add the roasted butternut squash, cheese, and sage to the pot and stir well.
9. Taste to add salt and pepper, if you like. (I did not find the need to add salt.)
10. Serve hot with more cheese and sage leaves to garnish.

Stove Top Risotto Instructions

1. Note: the stove top method will require 2-3 times more stock, or up to 6 cups.
2. Heat a large Dutch oven over medium to medium high heat. Brown the sausage in the pot, breaking it up into crumbles as it cooks. 
3. Add the remaining olive oil with the shallots to the pot and sauté for a minute or two to soften them, stirring almost constantly.
4. Add the rice and pumpkin to the pot and stir to combine everything. Toast the rice for a minute or so, stirring constantly.
5. Deglaze the pot with the white wine, stirring as it evaporates, and scrape up any bits from the bottom of the pot.
6. Slowly ladle hot stock into the pan, stirring each addition until it has been absorbed by the rice. Keep adding stock, little by little, waiting for it to be absorbed before moving onto the next, until the grains of rice are tender and starchy ~ this could take 30 minutes or more. Keep the pan hot enough, but not too hot. The stock should be simmering gently in the pan at all times.
7. When the rice is tender, stir in the roasted butternut squash, cheese, and sage. Taste to add salt and pepper, if you like.
8. Serve hot with more cheese and sage leaves to garnish.