This creamy, one-pot risotto comes together fast thanks to the pressure cooker, which coaxes the arborio rice into that signature velvety texture in a fraction of the usual stir-and-wait time. A sauté of onion and garlic builds a savory base, a splash of dry white wine adds brightness, and a simmer in rich chicken broth gives every grain deep flavor before a vigorous finishing stir brings it all together into a loose, spoonable consistency. Finished with a scatter of fresh parsley, it's the kind of dish that looks fancy but is genuinely low-effort for a weeknight. It's a solid pick for a lactose free table, letting the wine, broth, and perfectly cooked rice do the heavy lifting on flavor and texture. Serve it immediately while it's at its silkiest, alongside a simple green salad or roasted vegetables for a complete meal.
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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.
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