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Instant Pot Pimento Cheese and Collard Greens Risotto

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

Ingredients

  • 1 large sweet Vidalia onion chopped
  • 2 T olive oil
  • 1 teas black pepper
  • 1 teas salt
  • 8 cloves of garlic chopped
  • 1 bunch of collard greens chopped (wash and remove the stems first)
  • 2/3 cup dry white wine (I used 1/3 pinot grigio and 1/3 sherry)
  • 1 1/2 cup Arborio rice
  • 1 4 oz jar of diced pimento peppers
  • 4 cups vegetable or chicken broth
  • 1/2 teas crushed red pepper
  • 1 4 oz of extra sharp white cheddar shredded (I used Trader Joe’s Dubliner)
  • 1 4 oz of extra sharp yellow cheddar shredded (I used Wegman's) (reserve about 2 T finely shredded for topping)
  • 1/4 cup parmesan cheese grated

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, pimento peppers, ¼ teas crushed red 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 cheddar and parmesan cheese, ½ teas black pepper, ½ teas salt and ¼ teas crushed red pepper and stir well.

  14. Serve in bowls with a little extra cheese on top of desired.