Add the squash and mix, so it is coated in the Ghee and then sprinkle with sage. Allow to brown for 4 minutes. Mix the squash around and brown for another 3-4 minutes.
Add the shallot, garlic and rice to the cooking pot and toast for 2 minutes, stirring constantly.
Pour in the wine and stir for one minute. Pour in the broth and salt and combine.
Lock on the lid and close the Pressure Valve. Cook at High Pressure for 5 minutes.
When Beep is heard, do a Quick Release and allow all pressure to release.
Add the Cheese to the cooking pot and stir in until desired consistency is achieved. Add more broth, if necessary.