Pressure Cooker Herbed Potato Risotto Recipe- Vegan, Easy, Gluten Free

We've had some beautiful weather for the past little while, but now the temperature has started dropping again and the next week we're predicted to have wintry weather again (just in time for spring, I know!). When it's cold out, I want warm comfort foods, among them tea, soups, stews, and porridge. Risotto is another one of those, but one I haven't made it so often because I don't always have the necessary ingredients. Risotto, an Italian rice based dish, is generally made by stirring chicken broth into short grain rice, one cup at a time, until it is all absorbed and the rice is soft, sticky, and perfect. Then cheese is added to it, as well as a bunch of other additives.
I wanted a quick to make risotto dish yesterday, and I didn't have ready chicken broth or specialty ingredients to add to it. But potato risotto sounded divine, and I decided to try to make it with no specialty ingredients. Other than the white wine. Which really, really makes a difference in this recipe.
I was just telling Mike that I am really glad I found the local scratch and dent store, because before I did, I never cooked with wine because it was too expensive to waste on cooking... But now that I buy my wine cheaply simply because the label was a bit damaged, I can make these delicious easy dishes without spending a lot of money.
If you don't have white wine, you can just use 1/2 cup water instead. It won't be as flavorful, but it'll still taste good. So feel free to do that if you don't have any wine that you can use for this.
I made this twice already in the space of 2 days it was so good. One time I used sage hyssop, one time I used rosemary. Any herbs you have on hand and enjoy will be good in this recipe.

If you don't have a pressure cooker, I've included a variation below on how to do this in a regular pot.

Pressure Cooker Herbed Potato Risotto Recipe- Vegan, Easy, Gluten Free

Ingredients:
2 tablespoons olive oil (or other oils if you want to keep it cheaper, but olive adds a nice flavor)
1 1/2 small onions or one large onion (regular or purple onions are fine)- approximately 3/4 cup onion chopped
3 cloves garlic
3 small potatoes or 1 2/3 cups chopped potatoes
1/2 cup white wine
2 cups short grain white rice
4 cups water
1 1/2 teaspoon salt
Herbs of choice- I used 2-3 sprigs rosemary, or 1-2 sprigs of hyssop and sage

Instructions:
1. Chop your onions and mince your garlic. Saute in olive oil in your pressure cooker until browning.

2. Add your chopped potato and cook for another few minutes.

3. Add your wine and rice, then add your salt, water, and herbs.

4. Cover, and bring to pressure. Once at pressure, cook for 7 minutes, then turn off fire. Let it depressure on its own.

5. Mix, and serve hot!

Enjoy!

Variation With No Pressure Cooker: If you don't have a pressure cooker, do steps 1-2. Then add your rice and salt and herbs and 1 cup of water, and mix on a medium/low heat until the water is absorbed. Then add another cup of water, and repeat, until you've used 10 cups of water. Serve hot! Enjoy!

Ever make risotto? What do you put in it? 
Do you cook with wine, or do you find it too expensive to waste on cooking it? 
What are your favorite cold weather foods?
Does this look like a recipe you'd try?