Rye Free Pressure Cooker Risotto

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 tbsp unsalted butter, divided
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 small yellow onion, finely diced
3 cloves garlic, minced
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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