Quick and easy, this Pressure Cooker Risotto with Leeks, Peas, and Tarragon is so easy to make and full of fresh flavors.
Chop the leeks and rinse and drain really well before adding to the recipe, they tend to have sand or grit in between the leaves so pay special attention to rinse all that out.
It will take about 7-10 minutes to come to pressure.
When the cook time is up release the pressure right away (QR, or quick release) and carefully open the lid.
Add in the lemon juice, lemon zest, parmesan cheese, salt, pepper, tarragon, peas and butter and stir until the cheese is melted. If you prefer a more soupy consistency to your risotto simply add a little more chicken broth and stir it well to combine.
Taste and further adjust the seasoning or add more cheese as desired.
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