Arborio rice cooked in the Instant Pot is the whole point here — it turns creamy and starchy under pressure in a fraction of the usual stovetop stirring time. Garlic-infused olive oil and sliced scallion greens build a savory, aromatic base, and a splash of dry white wine deepens the flavor before the broth goes in. Once the pressure cooking is done, a vigorous stir coaxes out that classic velvety, spoon-coating texture without any babysitting. A generous handful of finely grated Parmesan and a bright hit of fresh lemon juice finish it off, with parsley scattered over the top for a fresh, herby lift. It's a fast, hands-off way to get restaurant-style risotto on the table, and it's a solid pick for a gluten free dinner rotation.
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Set the Instant Pot to Sauté (Normal). Add the garlic-infused olive oil and heat until shimmering, about 1 minute. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
Add the Arborio rice and stir to coat every grain in the oil. Cook, stirring constantly, until the edges of the grains turn translucent and the rice smells faintly nutty, about 2 minutes.
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