Thanksgiving Risotto: A Gluten-Free Alternative to Stuffing

Thanksgiving Risotto: A Gluten-Free Alternative to Stuffing



  • 3 Tablespoons olive oil
  • 3 Tablespoons butter, divided
  • 3 shallot or 2 small onion, minced
  • 2 carrots, diced
  • 1 stalk of celery, finely minced
  • 1 1⁄2cups  arborio rice
  • 4 cups  low sodium chicken broth
    Can be made vegetarian by using vegetable stock or “no chicken” broth here.
  • 1 -1 1⁄2cup fresh grated parmigiano-reggiano cheese
  • 2 Tablespoons of Bell’s Seasoning
I use the Cuisinart electric pressure cooker. You can also use a stovetop pressure cooker or an Instant Pot.


  1. In a presssure cooker, heat 3 Tbsp olive oil and 1 Tbs butter. Add shallots/onions, carrots, celery and saute until shallots/onions are translucent.
  2. Add rice and stir until rice is coated with oil.
  3. Add chicken broth and Bell’s Seasoning.
  4. Cover and cook under high pressure for 7 minutes.
  5. Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.
  6. If the rice still has a little bite to it continue cooking under high pressure for 2 more minutes.

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