The pressure cooking will affect the texture of the squash as well - making it mushy, falling apart, etc. - which you probably don't want. The squash will also release a lot of water, which could also create problems. aargersi's suggestion, to my mind, is definitely the way to go! ;o)
thank you! yes, I gave it a go and it was fine but def on the soft side. It was pretty dense squash so I don't think that liquid was an issue. So, I can say that it does work, but the squash would have been more distinct and caramelized if roasted separately.
I mean, of course you COULD, but you know what I think would be better? Roast the butternut squash separately so that you get nice caramelized bits - just cubed and tossed simply with olive oil and salt. Then you could either serve them on top of the risotto or fold them in, either way you’ll have a much greater depth of flavor.
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