Step 1

In a large pot, heat the olive oil over low heat. Sauté the onions, garlic, and Worcestershire sauce together for about 6 to 8 minutes until the onions begin to soften.  Add the rice, herbs de Provence, kale, butternut squash, and salt.

Step 2

Add the vegetable stock, 1/2 cup at a time, until the rice absorbs all the liquid, then add the next 1/2 cup. Stir until the risotto is thick and all the liquid is gone. This should take about 20 minutes total.

Step 3

When risotto is ready to serve, add the parsley and the lemon juice, and stir in the parmesan cheese, if using. Enjoy!

Step 4

To the Instant Pot, add the olive oil, onions, garlic, and Worcestershire sauce. Set to Sauté Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, butternut squash, vegetable stock, and salt.

Step 5

Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes. Quick release the pressure taking care not to have your hands or face near the steam vent.

Step 6

Once float valve has gone down, remove the Instant Pot lid and stir in the parsley, lemon juice and parmesan cheese.  Taste and adjust seasoning as needed. Serve with a slice of crusty bread, and enjoy!