Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 Small Onion (, finely chopped)
  • 4 ounces Button Mushrooms (, cleaned & quartered (220 grams))
  • 3 Garlic Cloves (, minced)
  • ¼ cup Red Wine
  • 1 cup Arborio Rice (, rinsed)
  • 1 teaspoon Salt
  • Black Pepper (, a generous pinch)
  • 2 cups Zucchini (Chunks (220 grams))
  • 2 tablespoons Worcestershire Sauce
  • 2 teaspoons Dried Oregano
  • 1.5 cup Vegetable Broth
  • Parmesan Cheese (, see note 4)
  • Unsalted Butter (, see note 5)
  • Fresh Chives (, finely chopped (optional))

Instruction

  • Gather and prep all the ingredients.
  • Turn on the instant pot and press the SAUTE button. Pour the oil inside the stainless steel pot and add chopped onion. Saute until translucent. Add mushrooms and garlic and stir constantly for about a minute. Add red wine and mix. Let it cook for a few minutes (2-3) so that the alcohol has time to evaporate. Turn off the pot.
  • Add rice, salt, pepper, zucchini, Worcestershire sauce, oregano and vegetable broth. Mix well and cover with the lid.
  • Lock the lid into its position and turn the steam release valve to SEALING. Cook on high pressure: press either MANUAL or PRESSURE COOKING button and set timer for 3 minutes. When the time is up, turn it off and release the pressure manually by turning the steam release valve to VENTING (see note 7).
  • Stir in butter, Parmesan and fresh chives (if using) and serve!