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!
Set Instant Pot to sauté, and sauté onion with olive oil, ½ teas salt and ½ teas black pepper for 5-7 minutes.
Add garlic and sauté for 1 minute more (add more olive oil if you need to).
Add collard greens and sauté for 1 minute more.
Add white wine, and sauté for 1 minute more.
Add rice, stir to combine, and sauté for 1 minute more.
Turn off Instant Pot.
Add 3 ¾ cups of the broth, Patty’s peppers, and stir to combine.
Place lid on and set vent to seal.
Set Instant Pot to manual for 6 minutes (will take about 10-15 minutes to come to pressure).
Meanwhile, shred your cheese.
When Instant Pot timer is complete, quick release.
Remove lid and add ¼ cup of broth, and stir until well combined.
Add cheese, and ½ teas salt and stir well.
Then add lemon juice and stir well.
Serve in bowls with a little extra cheese and peppers on top of desired.