A couple of people have commented that they’d love to try the Butternut Squash Risotto, but they don’t have a pressure cooker. It can still be done.

The traditional method for making risotto is to:

1. Bring broth to a boil. Reduce heat; cover and maintain at a simmer.
2. In a large heavy skillet, cook onion in oil over medium heat until tender (for the butternut squash recipe, you'd want to add the pancetta here too). Add rice and stir to coat well; cook 3 minutes longer. Add wine and stir until absorbed.
3. Stir in 1 cup simmering broth and butternut squash. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about ¼ cup of broth remains; the process should take about 45 minutes and you'll have a sore arm (and if it’s a day like the first time I made it this way, hot!, you’ll be sweltering). Rice should be slightly firm in center and look creamy.
4. Remove from the heat; add the butter, Parmesan cheese, salt, and pepper (for butternut squash recipe: add sage). Serve immediately.

A quick search on allrecipes.com turned up a recipe for microwave risotto that boasts minimal stirring. I can’t vouch for it, but if it works, it would save you a lot time and effort:

1. Combine the chicken broth, salt, and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.
2. In a square baking dish, or glass pie plate, heat the butter and olive oil (and pancetta) in the microwave for 2 minutes. Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more minutes. Add the uncooked rice, and stir to coat with oil. Cook for another 4 minutes.
3. Pour the simmering chicken broth and wine (and butternut squash) into the rice, and stir. Cook in the microwave for 9 minutes. Stir, then microwave for another 9 minutes. Stir in the Parmesan cheese, butter, salt, and pepper (and sage) as soon as it comes out of the microwave. Serve immediately.