Spring Vegetable Risotto

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2 1/2 tsp. olive oil

2 small fennel bulbs, chopped (2 cups)

8 green onions, chopped (1 cup)

1 small leek, white and light green parts chopped (1 cup)

5 cloves garlic, minced (5 tsp.)

1 1/2 cups Arborio rice

3 1/2 cups low-sodium vegetable broth

1 cup chopped fresh mixed herbs, such as dill, tarragon, and basil, divided

4 oz. aged goat cheese, grated (1 cup)

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