Spring Vegetable Risotto

This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.

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

Nutrition Information

  • Serving Size 1 1/3 cup
  • Calories 219
  • Carbohydrate Content 26 g
  • Cholesterol Content 20 mg
  • Fat Content 9 g
  • Fiber Content 2 g
  • Protein Content 8 g
  • Saturated Fat Content 5 g
  • Sodium Content 360 mg
  • Sugar Content 3 g

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