- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 cloves garlic, smashed
- 1 teaspoon kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 1 1/2 cups Arborio rice
- 3 carrots, cut into large chunks
- 2 sprigs fresh thyme
- 1 small celery root (about 1 pound), peeled and cut into chunks
- 1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional
- 3 cups chicken broth, low-sodium canned or homemade
- 1/2 cup dry white wine
- 1 large bunch mustard greens, washed and torn (4 to 5 cups)
- 1 cup freshly grated pecorino, plus additional for serving
Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.
Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table.