Spring Vegetable Risotto

1. 1

   Heat oil in pressure cooker over medium heat.

2. 2

   Add fennel and green onions, and saute 6 minutes, or until softened and beginning to brown.

3. 3

   Transfer half of fennel mixture to small bowl; cover and keep warm.

4. 4

   Add leek, garlic, and rice to remaining fennel mixture, stirring well to coat ingredients with oil.

5. 5

   Stir in broth, and bring mixture to a boil.

6. 6

   Lock pressure cooker lid in place.

7. 7

   Increase heat to high, and bring to high pressure.

8. 8

   Lower heat just enough to maintain high pressure, and cook 5 minutes.

9. 9

   Reduce pressure with quick-release method, or according to equipment instructions.

10. 10

    Gently remove lid, taking care to avoid escaping steam.

11. 11

    Stir in 1/2 cup chopped fresh herbs, and season with salt and pepper, if desired.

12. 12

    Divide risotto among 6 bowls.

13. 13

    Top each serving with reserved fennel mixture, remaining herbs, and goat cheese.

No additional tips available.