Roasted Pepper, Butternut Squash, White Bean Risotto

We  altered Martha's recipe to fit our needs. 

Ingredients:

1.5 pound butternut squash, peeled and diced.

4 scallions sliced

3 cloves garlic, minced

2 sliced roasted red peppers

1 cup Arborio rice

1/2 cup white wine

4-5 cups vegetable broth

1/4 cup chopped basil

1 can white beans, rinsed and drained

1/3 cup violife parmesan 

salt and pepper to taste

Directions:

in the instant pot on saute heat 1/4 cup of vegeable broth, add the squash, scallions, and garlic, season with salt and pepper. Stir often for 6-8 minutes.

Add rice, stir to coat. Add wine and cook until almost all the liquid is gone, 1-2 minutes.

Reduce heat porridge or slow cook, add a 1/2 cup at a time of broth. Cook and stir until the liquid is absorbed, then add more broth and continue until the rice and squash is tender, 35-40 minutes.

Stir in parmesan, roasted pepper, beans, basil and salt.

Garnish with more parmesan and basil