You can still enjoy a comforting, silky risotto on a whole food, plant-based diet. This risotto is creamy and delicious, and gives you another way to get greens into your diet. I have also included stove top directions for those who don't have an Instant Pot.
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.
