Sliced scallion greens bloom in garlic-infused olive oil right in the Instant Pot, building a fragrant base before the Arborio rice goes in to toast until nutty and translucent at the edges. A splash of white wine deglazes the pot, then a quick run under pressure with chicken broth does the hard work for you, turning out a pot of rice that's creamy and slow-falling off the spoon with barely any stirring required. A bright hit of fresh lemon juice at the end lifts the whole dish and keeps it from feeling heavy, while a scatter of parsley adds a fresh, herby finish. It's a genuinely low-effort route to restaurant-style risotto, and it holds up beautifully as a lactose free option without losing that glossy, spoon-coating texture people love risotto for. Serve it straight from the pot while it's warm and looking irresistibly creamy — that's peak risotto moment right there.
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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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