Risotto with Green Peas

• 2 tsp. olive oil
• 1 1/2 cups finely chopped leeks or onions
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup dry white wine, dry vermouth, or dry sherry
• 4 cups vegetable broth
• 1 tsp. salt or to taste
• 10-oz. pkg. frozen small green peas (rinse away any ice crystals)
• 3/4 cup grated Parmesan, plus more to pass at the table
• 2 tsp. good quality balsamic vinegar, plus more to taste (optional)
• Freshly ground black pepper to taste

1. Heat oil in pressure cooker over medium-high.
2. When it begins to foam, add leeks and cook 1 minute, stirring frequently.
3. Stir in rice and coat grains with oil.
4. Add wine and cook over high heat, stirring, until it evaporates, about 1 minute.
5. Add broth and salt.
6. Lock lid in place.
7. Over high heat bring to high pressure.
8. Lower heat to maintain high pressure and cook 5 minutes.
9. Quick-release pressure.
10. Remove lid, tilting it away from you to allow any excess steam to escape.
11. Boil over medium-high heat, stirring constantly, until rice is tender but still chewy, and risotto becomes creamy and thick, 5 to 6 minutes.
12. During the final minute, stir in the peas and Parmesan.
13. Add balsamic vinegar, if desired, to bring up flavors.
14. Let sit 5 minutes to absorb excess liquid.
15. Spoon risotto into large shallow bowls and sprinkle with a few twists of black pepper.
16. Pass extra Parmesan at the table.

olive oil, leeks, rice, white wine, vegetable broth, salt, frozen small green peas, balsamic vinegar, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/risotto-with-green-peas/ (may not work)