Risotto with Figs and Almonds

Preparation

1 In a pressure cooker over medium heat, melt 3 tablespoons of margarine. Add the apple and sauté until softened, 3 to 4 minutes. Using a slotted spoon, transfer the apple to a bowl and set aside.
2 Add the rice to the pressure cooker and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
3 Add 7 cups apple juice and cover the pan according to manufacturers instructions, increase heat to high and bring pressure up to high cook 10 minutes. Turn off heat and release the pressure with quick release method. Remove lid, add the apple, ½ cup juice and stir. Sprinkle with toasted almonds,