Kale Risotto – InstaPot WFPB

IMG_0741Risotto was a little tear in my eye when I changed my diet to whole food, plant-based.  I do love a bowl of silky risotto that is so comforting, simple, yet seems so fancy.  But every version in my past called for oil, butter and cheese…so no, no and no on a Whole Food, Plant-Based Diet.  Not to be deterred, I came up with a Kale Risotto on my stove top that I was pleasantly surprised with.  It was creamy, savory and packed with nutritious greens.

Stove top risotto requires about 45 minutes once you heat the pan, so the next step was to see if this could work in the InstaPot.  The answer is a resounding Yes!  You can still make a savory, satisfying and creamy risotto without using any oil, butter or cheese!  And get your greens at the same time.   Yes please!  If you don’t have an InstaPot, I’ve included stove top directions below as well.

Kale Risotto

Serves 3

  • 1 Sweet Onion – Diced
  • 3 Cups Packed Kale – Diced
  • 3 Cloves Garlic Minced
  • 1 Medium Shallot – Minced
  • 3 1/4 Cups Vegetable Broth
  • 1 1/2 Cups Risotto Rice
  • Salt and Pepper

I used a 6-Quart InstPot.   Select the Saute button and when heated saute the onion, garlic and shallot in about 1/4 cup of the vegetable broth for about 3 minutes.  Add rice, stir and saute about 3 minutes more (being careful that rice doesn’t stick to the bottom).  Select cancel to turn off the InstaPot.

Add the remaining 3 cups of broth and the kale, stir well then secure the InstaPot lid making sure the venting spout is in the cooking position and not the venting position.

Select Manual, or on my pot select the Pressure Cook button and set for 5 minutes.  When the cycle is complete, manual release the steam by positioning the steam spout to the venting position.  (Review your InstaPot directions if you have any questions) When venting is complete, open pot, stir risotto thoroughly, salt and pepper to taste.  Serve immediately.

Stove Top Directions:  Heat vegetable broth and keep warm.  Saute the onion, garlic and shallot in vegetable broth, add rice and saute a few minutes more.  Stir in kale, then ladle about 1/2 cup to 1 cup of the broth into the rice and simmer on low, stirring frequently.  As rice begins to dry out, ladle in more broth and continue to stir, repeating the process until rice is al dente to your liking – about 30 minutes.  Salt and Pepper to taste, serve immediately.  (Note, you may need additional broth as it is evaporating on the stove top unlike in the InstaPot).

 

 


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