Directions

1. Set pressure cooker to "sear", add 1T olive oil, and press "start/stop". When hot, add leeks, carrots, and rosemary sprig. Sauté, stirring constantly. When leeks are soft, add ½c white wine.

2. When wine has evaporated, add rice. Add remaining olive oil. Stir. Pour in remaining ½c of wine and allow to evaporate.

3. Add vegetable stock, close and lock lid, set pressure cooker to "rice", adjust time to 5 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and stir in Parmesan cheese, hazelnuts, and drizzle olive oil on top. Garnish with parsley.