Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Ingredients: 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)

9 ingredients

13 steps

Ingredients

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)

Directions

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.