Roasted Pepper and tomato Risotto

Ingredients

1 package of al fresco Roasted Pepper and Asiago Chicken Sausage

1 ½ cups of brown rice

1 ½ cups of tomato sauce

1 cup of butternut squash, cut in pieces

1 medium chicken breast, cut in pieces

2 cups of water or chicken broth

Salt, cumin, basil and pepper to taste

2 green onions, cut in small pieces

Directions:

• 1Add all the ingredients into the instant pot and stir, cook for 20 minutes and let it sit for 5 minutes before opening the lid.
• 2Open and stir, taste and add more salt if needed. Serve warm.
• 3Optional: top with cream and some basil.