Brazilian recipe
Pressure Cooker Green Risotto
Learn how to make a creamy and flavourful green risotto in a pressure cooker. A delicious and practical everyday recipe with spinach and courgette.
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Ingredients
1 bunch spinach
1 litre water
1/4 teaspoon bicarbonate of soda
2 cups risotto rice
1 onion
1 clove garlic
1 stalk celery (with leaves)
1 courgette
1 bay leaf
2 whole cloves
1/2 cup white wine
3 tablespoons olive oil
2 tablespoons butter
1/3 cup crumbled gorgonzola cheese
salt and freshly ground black pepper to taste
1 cup boiling water
1/3 cup toasted walnuts
2 tablespoons white raisins
zest of 1 lemon
gorgonzola cheese to serve
dill to serve
1 litre water
1/4 teaspoon bicarbonate of soda
2 cups risotto rice
1 onion
1 clove garlic
1 stalk celery (with leaves)
1 courgette
1 bay leaf
2 whole cloves
1/2 cup white wine
3 tablespoons olive oil
2 tablespoons butter
1/3 cup crumbled gorgonzola cheese
salt and freshly ground black pepper to taste
1 cup boiling water
1/3 cup toasted walnuts
2 tablespoons white raisins
zest of 1 lemon
gorgonzola cheese to serve
dill to serve
Where to find ingredients
Spinach, courgette, onion, garlic, celery, lemon, dill, white raisins, walnuts, butter, olive oil, white wine, bay leaf, cloves, bicarbonate of soda, salt, pepper, and risotto rice can be found in most supermarkets. Gorgonzola cheese is available in larger supermarkets and specialty cheese shops. If courgette is unavailable, you can substitute with green beans or asparagus.
Preparation method
- Separate the spinach leaves from the stems and wash them thoroughly
- In a blender, blend half of the spinach leaves with 1 litre of water and set aside
- Reserve the remaining spinach leaves
- Finely chop the onion. Stick the bay leaf and cloves into one half of the onion
- Finely chop the garlic
- Wash and dice the courgette and celery
- Dice the celery and reserve one of the leaves
- Heat a pressure cooker (without the lid) over medium heat
- Drizzle with 1 tablespoon of olive oil, add the diced courgette, season with salt, and sauté for 2 minutes
- Transfer the courgette to a bowl and set aside
- In the same pot, drizzle with 2 tablespoons of olive oil, add the chopped onion, season with salt, and sauté for 3 minutes until softened
- Add the chopped celery and sauté for another 2 minutes
- Stir in the chopped garlic and cook for 1 minute until fragrant
- Add the rice and mix well, coating the grains in the sautéed mixture
- Pour in the white wine and stir until completely absorbed
- Add the spinach-blended water, the studded onion, the reserved celery leaves, and stir
- Season with bicarbonate of soda, 2 teaspoons of salt, and pepper to taste
- Cover the pressure cooker and turn the heat to high
- As soon as steam starts escaping from the valve, reduce the heat to medium and time for 3 minutes
- Meanwhile, bring 1 cup of water to a boil in a kettle over high heat
- Turn off the heat and carefully cool the pressure cooker under running water until no more steam escapes from the valve
- Open the lid and remove and discard the celery leaf and the studded onion
- Return the pot to low heat, add the reserved spinach leaves, the sautéed courgette, and stir for about 5 minutes, adding the boiling water a little at a time if necessary to keep the risotto creamy
- Turn off the heat, stir in the butter and crumbled gorgonzola cheese until creamy
- Taste and adjust salt and pepper if necessary
- Prepare the walnut topping by finely chopping the toasted walnuts, white raisins, and lemon zest together on a board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled gorgonzola cheese, and the walnut topping
Observations
Pressure cooker green risotto is a quick and practical take on the Italian classic, adapted for Brazilian home cooking. This recipe uses spinach and courgette for colour and flavour, resulting in a creamy, light dish. Making risotto in a pressure cooker saves time and effort, making it ideal for those seeking a tasty and comforting meal without fuss. A final touch with gorgonzola and walnuts elevates the dish, making it perfect for a special lunch or a speedy dinner.
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