Instant Pot Risotto

Adpated from https://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/

1, 2, or 3 chopped zuchini or squash, aim for about 2 cups
- add to measuring cup for broth/water
2 C arborio rice
4 C veggie broth (or water, if you use water, add in 1/4 t of better than bouilon per cup)
1 onion, chopped
1 swig of white wine
2 T olive oil
1 T butter
1 T parmesean cheese (or goat cheese)
1/4 t of nutmeg
salt & pepper to taste

Turn on instant pot to saute, saute the onion in a splash of olive oil (~2T) until translucent (about 5 minutes), add rice,
toast the rice (i.e. stir it like a maniac) it's done when it goes from clearish to a bit brown at the edges, and it smells
toasty. Add a swig of white wine to deglaze. Add broth (and zuchini/squash if you have it in the measuring cup, too), close
the cooker and cook for 7 minutes, open cooker with fast release. Melt 1 T of butter and add cheese, stir. Add nutmeg if you
feel like it.

If you have goat cheese, go crazy and add all or most of it.