Pumpkin risotto in a slow cooker

Ingredients:

• 1.5 tbsp. arborio rice
• 2 tbsp (30 g) butter
• 1 sprig of fresh sage
• 2 cups chopped, peeled butternut squash
• 1 small onion, coarsely chopped
• 3 large cloves garlic, crushed
• 1/4 cup dry white wine
• 2 tbsp. lightly salted chicken broth
• 1 parmesan rind, 5–7 cm long (optional)
• 1 cup coarsely chopped aged Gouda cheese, plus grated Gouda for serving
• 2 cups arugula

Preparation:

1. In a 6-quart pressure cooker, heat the butter and sage over medium heat until the butter begins to darken slightly, about 1 minute. Add the squash, onion, garlic, and 1 teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the rice and stir until the grains are evenly coated with oil. Pour in the wine, broth, and 2 cups of water. Add the Parmesan rind, if desired. Close the lid, increase the heat to high, and bring the pressure cooker to high pressure. Then reduce the heat to maintain high pressure and cook for 3 minutes. Remove from the stove and release the pressure cooker through the pressure release valve according to the manufacturer's instructions.
3. Carefully open the lid. Remove the Parmesan rind, if using any. Add the chopped Gouda and stir until the cheese melts and the risotto thickens. Season with salt and pepper, then add the arugula. Sprinkle with grated Gouda.