From Art of Gluten-Free Baking
3 tablespoons olive oil
2 cups chopped (and peeled if necessary) zucchini (for summer) or butternut squash (for winter)
1 medium yellow onion, chopped
2 large cloves garlic, minced
1 teaspoon salt
1 1/2 cups arborio rice
1/4 cup dry white wine
4 cups broth of your choice (if you use commercial broth, be sure it’s labeled gluten-free)
1 cup grated parmesan cheese
Freshly group pepper to taste
Place olive oil in a 6 quart pressure cooker over medium heat. Add squash, onion, garlic, and salt. Cook, stirring occasionally, until the vegetables are just getting soft, about 5 minutes.
Add rice and stir until all grains are coated with oil.
Add white wine and stir. Add broth and stir.
Lock the lid into place, increase heat to high, a bring cooker to high pressure. Once pressure is high, lower heat to maintain pressure and cook for 3 minutes.
Remove cooker from heat and quickly reduce pressure. I do this by placing the pressure cooker in the sink and running cold water over it until the pressure is releasde.
Carefully open the lid. The rice should be al dente and the liquid should be soupy. Add the parmesan and stir to combine. Add freshly ground pepper to taste.