Spring Vegetable Risotto

• 2 1/2 tsp. olive oil
• 2 small fennel bulbs, chopped (2 cups)
• 8 green onions, chopped (1 cup)
• 1 small leek, white and light green parts chopped (1 cup)
• 5 cloves garlic, minced (5 tsp.)
• 1 1/2 cups Arborio rice
• 3 1/2 cups low-sodium vegetable broth
• 1 cup chopped fresh mixed herbs, such as dill, tarragon, and basil, divided
• 4 oz. aged goat cheese, grated (1 cup)

1. Heat oil in pressure cooker over medium heat.
2. Add fennel and green onions, and saute 6 minutes, or until softened and beginning to brown.
3. Transfer half of fennel mixture to small bowl; cover and keep warm.
4. Add leek, garlic, and rice to remaining fennel mixture, stirring well to coat ingredients with oil.
5. Stir in broth, and bring mixture to a boil.
6. Lock pressure cooker lid in place.
7. Increase heat to high, and bring to high pressure.
8. Lower heat just enough to maintain high pressure, and cook 5 minutes.
9. Reduce pressure with quick-release method, or according to equipment instructions.
10. Gently remove lid, taking care to avoid escaping steam.
11. Stir in 1/2 cup chopped fresh herbs, and season with salt and pepper, if desired.
12. Divide risotto among 6 bowls.
13. Top each serving with reserved fennel mixture, remaining herbs, and goat cheese.

olive oil, fennel bulbs, green onions, garlic, arborio rice, vegetable broth, mixed herbs, aged goat cheese

Taken from www.vegetariantimes.com/recipe/spring-vegetable-risotto/ (may not work)