Creamy arborio rice simmers in a fragrant base of sautéed onion and garlic, deglazed with a splash of white wine and finished in the pressure cooker for perfectly tender grains every time. Instead of the usual stovetop stirring marathon, the pressure cooker handles the heavy lifting, so you get that classic loose, spoon-coating texture in a fraction of the time. A vigorous stir at the end brings everything together into a glossy, velvety finish, and a generous hit of Parmesan folded in right before serving adds salty, savory depth. Fresh parsley scattered over the top brightens each bowl with a little color and freshness. It's a reliable weeknight option that fits neatly into a gluten free rotation without sacrificing that rich, restaurant-style texture risotto is known for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Set the pressure cooker to the Sauté function (or heat over medium on the stovetop if using a stovetop pressure cooker). Add 1 tbsp of the butter and the olive oil and heat until the butter is melted and foaming subsides.
Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
