Risotto With Kale and Gremolata

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1 12 cups arborio rice
• 4 cups vegetable broth
• 1 teaspoon salt
• 14 lb kale leaf, chopped fine
• 2 tablespoons lemon zest
• 14 cup parsley, minced
• pepper

1. Heat the oil in your pressure cooker.
2. Cook the onion until translucent, 2 or 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the rice, stirring to coat each grain with oil.
5. Add 3 1/2 cups of the veggie stock (hold back about a half cup), and the salt.
6. Lock the pressure cooker lid in place.
7. Over high heat, bring to high pressure.
8. Lower the heat just enough to maintain high pressure - cook for 4 minutes.
9. While the rice is cooking, place the lemon zest and parsley in a food processor and chop fine - this is your Gremolata.
10. Reserve until just before serving.
11. Reduce the pressure with a quick-release method.
12. Remove the lid - taking care to avoid any remaining steam.
13. Stir in the kale and continue to cook uncovered, over medium heat, stirring constantly until the kale is cooked and the rice is tender but still chewy - 4 or 5 minutes.
14. If the risotto isn't creamy enough add in the remaining 1/2 cup of broth.
15. Just before serving, stir in the Gremolata.
16. Add pepper as desired.

olive oil, garlic, onion, arborio rice, vegetable broth, salt, kale leaf, lemon zest, parsley, pepper

Taken from www.food.com/recipe/risotto-with-kale-and-gremolata-494739 (may not work)