Makes four to six servings
- 2 tbs. extra-virgin olive oil
- 1 cup minced onion
- 3 cups chopped wild mushrooms
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1 tsp. dried rosemary
- 1/4 cup red wine or apple juice
- 4 cups vegetable broth
- 3 cups arugula
- ½ cup grated Parmesan cheese
Heat the olive oil over medium heat in a pressure cooker, then add the onion, mushrooms, and garlic, and sauté until caramelized.
Add the rice and rosemary and sauté for five minutes.
Deglaze with the red wine, stirring to scrape up any bits. Stir in the vegetable broth. Cover and bring to high pressure.
Turn the heat down, and cook for 10 minutes.
Use the quick-release method: Run cold water over the lid of the pressure cooker to bring the pressure down to normal, and uncover.
Stir in the arugula to wilt, and top with the cheese.