Butternut Squash and Kale Risotto in the Instant Pot

Ingredients

• 1.5 tablespoons olive oil
• 2 tablespoons vegan butter
• 1 medium yellow onion or 3 shallots, finely chopped
• 4-8 cloves garlic
• 2 tablespoons fresh rosemary and/or 2 tbsp sage chopped (optional)
• 3 cups short-grained white rice
• 1 cup white wine
• 1 large butternut squash, peeled and cubed 
• 1 medium bunch of kale, de-stemmed and chopped
• 6 ½ cups veg broth 
• 1 cup vegan parmesan cheese grated, about 2 ounces
• Lemon juice (optional)
• Salt and pepper to taste

Instructions

1. Sauté the shallots or onion in the oil and butter for about 5 minutes. 
2. Add garlic and cook for about 1 minute. You can add rosemary or sage here if you wish.
3. Add the wine, using it to deglaze the pan, and allow it to come to a simmer.
4. Add the rice and cook, stirring constantly, until the wine is absorbed. 
5. Stir in the broth, kale, and squash.
6. Pressure cook the risotto at high pressure for 6 minutes, then quick release. 
7. If there is some liquid on top, gently stir it in.
8. Add salt and pepper, cheese, parsley/sage, and lemon juice.
9. Serve!