Instant Pot Directions

• 1. Press the Sauté button, and when heated, sauté the onion, garlic, and shallot in about 1/4 cup of the vegetable broth for about 3 minutes.
• 2. Add rice, stir, and sauté about 3 minutes more (being careful that rice doesn’t stick to the bottom). Press Cancel to turn off the Instant Pot.
• 3. Add the remaining 3 cups of broth and the kale, stir well, and then secure the Instant Pot lid, making sure the venting spout is in the cooking position and not the venting position.
• 4. Press Manual (or on some pots, the Pressure Cook button), and set for 5 minutes.
• 5. When the cycle is complete, manually release the steam by positioning the steam spout to the venting position. (Review your Instant Pot directions if you have any questions.)
• 6. When venting is complete, open the pot, stir the risotto thoroughly, and add salt and pepper to taste. Serve immediately.

Stove Top Directions

• 1. Heat 1/4 cup vegetable broth, then sauté the onion, garlic, and shallot in the vegetable broth for about three minutes.
• 2. Add the rice and sauté for three minutes more.
• 3. Stir in kale, then ladle about ½ to 1 cup of the broth into the rice and simmer on low, stirring frequently.
• 4. When rice has absorbed most of the liquid, ladle in more broth and continue to stir, repeating the process until the rice is al dente, about 30 minutes. (Note: you may need additional broth as it is evaporating on the stove top unlike in the Instant Pot).
• 5. Add salt and pepper to taste and serve immediately.