Pressure Cooker Lentil Vegetable Risotto Recipe- Vegan, Frugal, and Easy

I like one pot meals. I like cheap meals. I like easy meals. And I like yummy meals.
This meal fits all those criteria- its got your protein, starches, and veggies in there, is packed with flavor, and is pretty frugal, to boot. It's pressure cooker lentil vegetable risotto, and it's awesome.
Fennel bulbs are cheap where I live when they're in season. I know they're relatively expensive in some places, so if you live in a place where they aren't cheap, feel free to replace the fennel with another veggie, like half celery and half zucchini, or chopped cabbage.
This is made in a pressure cooker, but if you don't have one, feel free to make it in a regular pot, in the traditional risotto fashion, or in a crock pot.
I was inspired by this recipe.

Pressure Cooker Lentil Vegetable Risotto Recipe- Vegan, Frugal, and Easy

Ingredients:
2 tablespoons oil
1 onion
2 cloves garlic
2 fennel bulbs
2 small carrots grated
1 cup soaked green or brown lentils
2 cups risotto rice
5 1/4 cup water (7-8 cups water if using a crock pot or regular pot)
2 tablespoons dried dill
2 tablespoons dried cilantro
1 teaspoon salt
Olive oil (optional)

1. Soak lentils overnight, or at the very least for 3 hours. You'll need approximately half a cup of lentils to get one cup of soaked lentils.

2. Chop the onions and mince the garlic. Saute in oil until golden.

3. Slice the fennel into small crescents, and grate carrots. Saute until starting to soften.

4. Add everything else (other than the olive oil) to the pressure cooker, bring to pressure, and cook at full pressure for 7 minutes.

5. Release pressure, and serve with a swirl of olive oil.

6. If using a crock pot, add 7-8 cups of water instead of 5 1/4, and then cook on high for 2 hours. If using a regular pot, add the rice to the veggies, then add the liquid, 1 cup at a time, stirring often and waiting for the liquid to be absorbed before adding the next cup.

Enjoy!

Ever had risotto before? How about lentil rissoto? Does this look like something you'd enjoy and/or make yourself? Do you think you'd make it in a pressure cooker, crock pot, or regular pot?

Linking up to Real Food Wednesday and Allergy Free Wednesday.