Low FODMAP Pressure Cooker Risotto

Total time35 min

Prep time10 min

Cook time25 min

This creamy, hands-off risotto comes together with almost no stovetop babysitting, thanks to the pressure cooker doing the heavy lifting on texture. Arborio rice gets toasted in butter and olive oil until the edges turn glassy, then a splash of dry white wine deglazes the pot before everything simmers under pressure in savory chicken broth. A quick finish of vigorous stirring brings out that classic loose, creamy risotto texture, and a generous handful of finely grated Parmesan melts in for richness at the very end. It's a comforting, restaurant-style dish you can pull off on a weeknight, and it's a smart pick for a Low FODMAP dinner rotation. Fresh parsley on top adds a little brightness to finish it off.

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Ingredients

4 servings

2 tbsp unsalted butter, divided
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 ½ cups arborio rice
½ cup dry white wine
4 cups low-sodium chicken broth
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 cup parmesan cheese, finely grated

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
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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