Risotto with Italian Sausage and Kale Pressure Cooker Recipe

Recipe Category: Italian


Risotto With Italian Sausage And Kale Pressure Cooker Recipe


SERVES 2 to 3 as a main or 4 as a first course – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

  • 1 tablespoon olive oil
  • 8 ounces sweet or hot Italian sausage, removed from casings, if necessary
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 3 cups chopped fresh kale leaves
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon red pepper flakes
  • 1 cup Arborio or Carnaroli rice
  • 1/3 cup dry white wine
  • 2¼ cups low-sodium chicken or vegetable broth
  • 1/3 cup freshly grated Parmesan cheese, plus extra for serving


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Add the sausage meat and cook, stirring and breaking it into bite-size pieces with a wooden spoon, until nicely browned and no longer pink, 5 to 7 minutes
  3. Drain off all but 1 tablespoon of fat from the pot and add the butter
  4. When the butter has melted, add the onion and cook, stirring a few times, until softened, about 3 minutes
  5. Stir in the kale, salt, and pepper flakes
  6. Add the rice, stirring to coat
  7. Pour in the wine, scraping up any browned bits from the bottom of the pot
  8. Stir in the broth
  9. Close and lock the lid
  10. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 7 minutes
  14. Remove the pot from the heat
  15. Open the cooker with the Quick Release method
  16. Be careful of the steam as you remove the lid
  17. If the rice is not sufficiently cooked or the risotto is too soupy, place the pot over medium-high heat and cook, uncovered, stirring constantly, until the desired consistency is reached, 1 to 2 minutes
  18. Stir in the cheese and taste, adding more salt if needed
  19. Serve at once in warm shallow bowls
  20. Pass more cheese at the table

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