Pressure Cooker Risotto with Leeks, Peas, and Tarragon

INGREDIENTS

2 tbsp

olive oil

1 1/2 cups

leeks (finely chopped, about 2)

1/2 cup

onions (chopped)

1 cup

Arborio rice

1/2 cup

dry white wine (Do not use cooking wine!)

3 cups

gluten free chicken broth

1 tsp

lemon zest

2 tbsp

fresh lemon juice

1/2 cup

Parmesan cheese (grated)

1 cup

frozen green peas

1/2 tsp

salt

1/2 tsp

black pepper

2 tbsp

fresh tarragon (chopped)

1 tbsp

butter