Risotto With Kale and Gremolata

I know... you're thinking to yourself, "It cant be done! Risotto is a dish filled with cheese!" Well, hungry friends, think again! Ive found a way that this can be done with a pressure cooker!!

Tools: Pressure Cooker Needed!!

1 TBSP Olive Oil

2 TBSP chopped garlic

1 cup finely chopped onions

1 1/2 cups Arborio rice

3 1/2 cups veggie stock

salt to taste

3 cups tightly packed, finely chopped kale

2 TBSP grated lemon peel

1/4 cup minced fresh parsley

Freshly ground pepper

Freshly squeezed lemon juice

Heat the oil in the pressure cooker and cook the garlic over medium-high heat, stirring often, about 1-2 minutes or golden brown. Promptly add the onions and continue cooking, stirring often, for 2 minutes. Add the rice, stirring to coat with oil, then add the veggie stock and the salt.

Lock the lid in place. Over high heat, bring the cooker to high pressure and lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the pressure by placing the pot under cold water until you can loosen the lid/all the steam has escaped. Stir in the kale and continue to cook uncovered, over medium heat, until the kale is done and the rice is tender but still chewy, about 4-5 minutes. If the risotto isnt creamy, stir in a bit more stock as the kale cooks.

Just before serving, stir in the lemon peel, parsley, and pepper. Next, stir in just enough lemon juice to punch up the flavors. Serve immediately.

adapted from Austin American Statesman