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Instant Pot Risotto with Kale Leaves
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Calories
445
kcal
Author
Corrie
Ingredients
2 ½
cup
Arborio rice
4
tablespoon
olive oil
2
tablespoon
garlic
minced
2
onions
chooped
5
cup
vegetable stock
1
cup
white wine
3
tablespoon
basil or cilantro
chopped
1
tablespoon
salt
1
bunch
kale leaves
chopped
1
tablespoon
pepper
1
cup
grated Pecorino or Parmesan cheese
3
tablespoon
lemon juice
½
tablespoon
red pepper flakes
Instructions
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.
Nutrition
Calories:
445
kcal