Risotto with carrots and arugula

250 g of arborio rice

Olive oil

3 carrots in small pieces

150 g of arugula

2 cubes of vegetable bouillon

350 ml of water

2 tbsp of mascarpone

Put the instant pot in mode browning

Brown the carrots 5min in a little oil

Add the rice, water, and cubes

Switch the instant pot to pressure cooking 10min

At the end of the cooking, add the mascarpone and arugula