Heat the oil in a pressure cooker. Over medium heat, cook and stir the onions and garlic, for about 5 minutes, until the onions are translucent. Add the rice, and continue to stir to coat the grains. If using the wine, add and stir for about a minute. Add the vegetable broth.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for four minutes. Quick release the pressure immediately, following the directions for your pressure cooker. When the pressure indicator has dropped, carefully remove the lid.
Return to the heat and stir in the kale and chopped herbs, if using. Cook and stir constantly until the kale has wilted and cooked, about 5 minutes. If the risotto seems dry (not creamy) add more vegetable broth, continuing to stir. Stir in the cheese, if using, and the red pepper flakes. Taste, add salt as needed. Brighten the flavors with a splash of lemon juice or rice wine vinegar.