Instant Pot mushroom and greens risotto

I am about 10 days into COVID-19 self-isolation. Pantry staples are king at a time like this. Regular rice is long gone from my local grocery stores, but fortunately, arborio rice is still around, so risotto is on the table! I've posted before about how the Instant Pot makes the perfect easy risotto here and here. This time I added mushrooms and kale.

Instant Pot mushroom and greens risotto

3 T butter
8-10 oz mushrooms, any kind, sliced
1 small onion, diced (optional)

1 T minced garlic
1.5 cup arborio rice
1/2 t Italian seasoning
freshly ground black pepper to taste
4 cups broth (I use 4 cups of water and 1 T plus 1 t Better than Bouillon garlic or "no chicken" flavor)

Then, to finish:
1/4 lb fresh greens such as kale, swiss chard, or spinach
1 T lemon juice (optional)
1/3 cup grated Parmesan cheese or shredded Italian cheese mix (optional)

Saute mushrooms onion in butter until golden on high in Instant Pot. Add garlic, rice, and seasonings and toast, stirring frequently, for a few minutes. Add remaining ingredients except finishing ingredients. Close Instant Pot with the pressure valve to sealing. Cook in Manual (Hi) for 5 minutes, then quick release. Rice should be fully cooked but al dente and moist. This produces the perfect texture for me, but it is easy to tweak if necessary. If rice is too firm, saute until softened. If too dry, add water to loosen. If too moist, let it stand for a few minutes. It absorbs a lot of water as it cools. Stir in remaining ingredients, allowing greens to sit for a few minutes to wilt. Makes 5 main course servings.

Contrary to popular belief, risotto holds well in the fridge and freezer. Just add water and reheat in the microwave, checking often to be sure it doesn't overheat.