Butternut Squash Risotto

3 tbsp.	unsalted butter	Add Hy-Vee unsalted butter
1	medium yellow onion, chopped	Add medium yellow onion, chopped
4 clove(s)	garlic, minced	Add garlic, minced
2 tsp.	fresh rosemary	Add Hy-Vee dried rosemary
2 tsp.	fresh thyme	Add Hy-Vee dried thyme
½ tsp.	ground sage	Add ground sage
	Kosher salt, to taste	Add Kosher salt, to taste
	ground black pepper, to taste	Add Hy-Vee ground black pepper, to taste
1 c.	Arborio rice, dry	Add Hy-Vee Select Arborio rice, dry
1 c.	butternut squash, cut into 1-inch cubes	Add butternut squash, cut into 1-inch cubes
1 c.	water	Add water
2 c.	vegetable stock	Add Hy-Vee vegetable stock
1	(5-oz.) pkg. shaved Parmesan cheese, divided	Add (5-oz.) pkg. shaved Parmesan cheese, divided
½ c.	English walnuts, toasted, divided	Add Hy-Vee English walnuts, toasted, divided
	Fresh basil leaves, for garnish Directions Step1 Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes. Step2 Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes. Step3 Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid. Step4 Measure ¼ cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.