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Spinach and Goat Cheese Risotto in the Pressure Cooker
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 3 ½ cups hot vegetable broth
  • 12 ounces spinach leaves, washed and stems removed, chopped in 1-inch pieces
  • Freshly ground black pepper
  • 2 tablespoons fresh-squeezed lemon juice
  • 4 ounces soft goat cheese
  • ⅓ cup coarsely chopped toasted pecans
Steps
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