In September 2007, when I first posted this recipe for green herb risotto, life was simpler. My herb garden consisted of a few tiny beds, with one plant of this, and one of that. I didn't own a pressure cooker; in fact, I still lived in fear of them. And I hadn't fully embraced kale; the earlier recipe calls for spinach and zucchini, in keeping with the green theme. Seven years later, things have changed. My herb garden overflows with all five of the herbs used in this risotto recipe and dozens more. I fearlessly use my electric pressure cooker at least once a week, to keep the kitchen cool and to speed up dishes like this one. And kale? Well, I love it, and I prefer its more assertive flavor. So, as times have changed, this green risotto recipe has changed a bit. I'm giving you pressure cooker directions here. For the stovetop version, please click through to the original recipe.
Green herb and kale risotto
From the pantry, you'll need: arborio rice, vegetable broth, extra virgin olive oil, onion, dry white wine, butter, Parmigiano-Reggiano cheese.
Adapted from The Top 100 Italian Rice Dishes. Serves 6.
2 tsp olive oil
1 small yellow onion, diced
1 clove garlic, finely minced
1-1/2 cups arborio rice
1/2 cup dry white wine
4 oz chopped kale
2 oz finely chopped mixed mint, sage and rosemary, combined
1-1/2 oz each finely chopped basil and flat-leaf parsley
3-1/2 cups vegetable broth (homemade or low-sodium store-bought broth)
1 Tbsp butter
Heaping 1/4 cup grated Parmigiano-Reggiano cheese
1/2 tsp fresh black pepper
Kosher salt, if needed, to taste
Note: I use a 6-quart electric pressure cooker, so if you have another type, you'll have to make some adjustment in the recipe.
Set the pressure cooker to Browning, and heat the oil. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent. Add the garlic and stir a few times to soften it.
Next, add the rice, and cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly starting to brown. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then stir in the kale and all of the herbs, followed by 3-1/4 cups of the vegetable broth (set the remaining 1/4 cup of broth aside). Turn the cooker off.
Lock the top in place. Set on High Pressure for 6 minutes. It helps to set your own timer when the pot comes to full pressure, so you'll know when the cook time ends.
When the cooker switches to Keep Warm, immediately Quick Release the pressure. After the pressure indicator drops, carefully remove the top.
Switch the cooker to Browning. If the risotto seems dry, add the remaining 1/4 cup of broth. Stir in the butter and cheese. Cook for 1 minute, stirring vigorously, until the cheese has melted. Stir in the black pepper. Taste, and add salt, if needed.
Turn off the pot, and serve the risotto immediately. Any risotto that sits in the pot will begin to thicken as it cools.
For the stovetop version, please click through to the original recipe. Note that the proportions of rice to liquid are slightly different in the stovetop instructions.
More creamy risotto recipes you can make in (or adapt for) the pressure cooker:
Pressure cooker shrimp and asparagus risotto with mushrooms
Asparagus and lemon risotto
Three mushroom risotto
Risotto alla Milanese
Other recipes that use these pantry ingredients:
Spanakorizo, from Souvlaki for the Soul
Roasted butternut squash risotto, from The Nourishing Gourmet
Gemista (Greek stuffed tomatoes and peppers), from Closet Cooking
Rice and herb stuffed grape leaves, from Aglaia's Table
Parmesan risotto with pine nuts, from Purple Foodie
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