Instant Pot Risotto with Kale Leaves

Risotto is simply flavored with kale leaves and parmesan cheese in its rich and tasty

Instant Pot Risotto with Kale Leaves
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
  • 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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Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

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