Instant Pot Collard Greens Risotto with Sweet Heat Peppers

Instant Pot Collard Greens Risotto with Sweet Heat Peppers – Vegetarian Risotto | Healthy Eats by Jennie

I have just got my hands on a jar of Patty’s Peppers (Uncle Joe’s Original Recipe – Sweet Heat) and a lot of Collard Greens showed up in my organic produce delivery from MistfitsMarket. When I tasted the peppers, I instantly thought that these peppers would taste great with the collards in a Vegetarian Risotto!  And OMG – Amazing! With the Instant Pot, you can enjoy Vegetarian Risotto without all the stirring!  I also can’t wait to make more recipes with these delicious peppers!

Instant Pot Collard Greens Risotto with Sweet Heat Peppers

If you love collard greens with spicy peppers, AND risotto, then you will LOVE this Vegetarian Risotto! With the Instant Pot, you can enjoy Risotto without all the stirring! 

Course Main Course, Side Dish
Cuisine American, Comfort food, vegetarian
Keyword Vegetarian Risotto
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 large red onion chopped
  • 2 T olive oil
  • 1/2 teas black pepper
  • 1 teas salt
  • 6 cloves of garlic chopped
  • 6 cups collard greens chopped (make sure to wash and remove the stems first)
  • 2/3 cup dry white wine (I used 1/3 sauvignon blanc and 1/3 sherry)
  • 1 1/2 cups Arborio rice
  • 1/2 cup Patty’s Sweet Heat Uncle Joe’s Recipe Peppers chopped
  • 4 cups vegetable or chicken broth
  • 8 oz Monterey Jack Cheese shredded (with some reserved for topping if desired)
  • 1/4 cups parmesan cheese grated
  • 1 Juice of a lemon

Instructions

  1. Set Instant Pot to sauté, and sauté onion with olive oil, ½ teas salt and ½ teas black pepper for 5-7 minutes.

  2. Add garlic and sauté for 1 minute more (add more olive oil if you need to).

  3. Add collard greens and sauté for 1 minute more. 

  4. Add white wine, and sauté for 1 minute more.

  5. Add rice, stir to combine, and sauté for 1 minute more.

  6. Turn off Instant Pot.

  7. Add 3 ¾ cups of the broth, Patty’s peppers, and stir to combine.

  8. Place lid on and set vent to seal.

  9. Set Instant Pot to manual for 6 minutes (will take about 10-15 minutes to come to pressure).

  10. Meanwhile, shred your cheese.

  11. When Instant Pot timer is complete, quick release.

  12. Remove lid and add ¼ cup of broth, and stir until well combined.

  13. Add cheese, and ½ teas salt and stir well.

  14. Then add lemon juice and stir well.

  15. Serve in bowls with a little extra cheese and peppers on top of desired.

Patty’s Peppers give this Vegetarian Risotto a nice kick of spice, that is delicious! However, if you are sensitive to spicy, reduce the amount of peppers.

For where to get your Patty’s Peppers, visit and follow them on Instagram   and Facebook

If you are interested in receiving organic produce at your door yourself and want to order Misfits Market, email me for a discount code.

Try making this Vegetarian Risotto Recipe on a food prep Sunday for some weekday meals. You can enjoy this ALL week for lunches or dinners. This makes around 5 hearty servings.

You can also try another Vegetarian Risotto Recipe on a food prep Sunday too. Be sure to also check out my: Instant Pot Philly Cheese ‘Shroom Risotto, Instant Pot Pimento Cheese and Collard Greens Risotto, Instant Pot Spinach and Artichoke Dip Risotto, Instant Pot Broccoli Cheese Risotto, Instant Pot Zucchini Risotto, and Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema .

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Instant Pot Collard Greens Risotto with Sweet Heat Peppers – Vegetarian Risotto | Healthy Eats by Jennie
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