Once I discovered how easy, quick, and delicious risotto is when you make it in a pressure cooker, it has become one of my go-to-weeknight-after-I've-had-a-bad-day-and-need-some-comfort-food meals. This recipe was inspired by a fennel and tomato soup I enjoy, but I wanted something creamier and more substantial. The whole recipe comes together in 20 minutes start to finish, and my husband and I nearly licked our bowls!
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<br />Note that you could make this risotto the traditional way -- the main adjustment is that you'll need a lot more stock, since so much of it evaporates when cooking the risotto in an open pan. But the flavor combo should still be great, even if involves a lot more time and attention...

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