Instant Pot Risotto with Kale Leaves
- 2 ½ cup Arborio rice
- 4 tbsp olive oil
- 2 tbsp garlic minced
- 2 onions chooped
- 5 cup vegetable stock
- 1 cup white wine
- 3 tbsp basil or cilantro chopped
- 1 tbsp salt
- 1 bunch kale leaves chopped
- 1 tbsp pepper
- 1 cup grated Pecorino or Parmesan cheese
- 3 tbsp lemon juice
- 1/2 tbsp red pepper flakes
Put olive oil, garlic and onions in the instant pot and Sauté for 3 minutes.
Stir the rice and wine in and cook until wine vanishes.
Add the vegetable broth in the instant pot and stir well.
Close the lid and set the Close the lid and set the instant pot to “Manual” and cook for 6 minutes at high pressure.
Release the pressure naturally and add chopped kale leaves.
Cook until kale leaves shrunken and if it seems to be cooking, add more broth.
Season with lemon juice and pepper.
Stir red pepper flakes and cheese in and serve immediately.
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