Brazilian recipe
Easy & Quick Pressure Cooker Green Risotto
Learn to make a creamy and flavourful green risotto in the pressure cooker. A delicious and practical recipe for everyday meals with spinach and courgette.
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Ingredients
1 stick of celery (with leaves)
gorgonzola cheese to taste for serving
1/3 cup of crumbled gorgonzola cheese
1 onion
1/3 cup of toasted walnuts
1 litre of water
1 bunch of spinach
zest of 1 lemon
1 garlic clove
salt and freshly ground black pepper to taste
2 cloves
3 tablespoons of olive oil
1/2 cup of white wine
dill to taste for serving
1/4 teaspoon of bicarbonate of soda
2 tablespoons of sultanas
1 courgette
2 tablespoons of butter
1 bay leaf
1 cup of boiling water
2 cups of risotto rice
gorgonzola cheese to taste for serving
1/3 cup of crumbled gorgonzola cheese
1 onion
1/3 cup of toasted walnuts
1 litre of water
1 bunch of spinach
zest of 1 lemon
1 garlic clove
salt and freshly ground black pepper to taste
2 cloves
3 tablespoons of olive oil
1/2 cup of white wine
dill to taste for serving
1/4 teaspoon of bicarbonate of soda
2 tablespoons of sultanas
1 courgette
2 tablespoons of butter
1 bay leaf
1 cup of boiling water
2 cups of risotto rice
Where to find ingredients
Fresh spinach is widely available in most supermarkets and greengrocers.
Look for Arborio or Carnaroli rice specifically labelled for risotto in the pasta or international foods aisle of larger supermarkets. Smaller specialty food shops may also stock it.
Commonly found in the vegetable section of any grocery store.
Available year-round in the vegetable aisle of most supermarkets.
Any standard dry white wine suitable for cooking can be used. Available at most bottle stores or supermarket alcohol sections.
This blue cheese is available from the cheese counter or pre-packaged in the dairy section of larger supermarkets. If unavailable, a strong blue cheese like Stilton can be used as a substitute.
Walnuts can be bought raw and toasted at home, or look for pre-toasted versions in the baking or snack aisle. Available at most supermarkets.
Often found in the baking or dried fruit section of supermarkets. Sometimes labelled as sultanas.
Usually available with fresh herbs in the produce section of supermarkets or at local markets.
Look for Arborio or Carnaroli rice specifically labelled for risotto in the pasta or international foods aisle of larger supermarkets. Smaller specialty food shops may also stock it.
Commonly found in the vegetable section of any grocery store.
Available year-round in the vegetable aisle of most supermarkets.
Any standard dry white wine suitable for cooking can be used. Available at most bottle stores or supermarket alcohol sections.
This blue cheese is available from the cheese counter or pre-packaged in the dairy section of larger supermarkets. If unavailable, a strong blue cheese like Stilton can be used as a substitute.
Walnuts can be bought raw and toasted at home, or look for pre-toasted versions in the baking or snack aisle. Available at most supermarkets.
Often found in the baking or dried fruit section of supermarkets. Sometimes labelled as sultanas.
Usually available with fresh herbs in the produce section of supermarkets or at local markets.
Preparation method
- Separate the spinach leaves from the stems and wash them thoroughly
- In a blender, whizz half of the spinach leaves with 1 litre of water and set aside
- Keep the remaining spinach leaves whole
- Finely chop the onion. Stick the bay leaf and cloves into one half of the onion
- Finely chop the garlic clove
- Wash and dice the courgette and celery stalk
- Cube the celery and reserve one of the celery leaves
- Heat a pressure cooker (without the lid) over medium heat
- Drizzle in 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 in 2 tablespoons of olive oil, add the chopped onion, season with salt, and sauté for 3 minutes until softened
- Add the diced celery and sauté for another 2 minutes
- Add the chopped garlic and stir 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-water mixture, the studded onion, and the reserved celery leaves, then stir
- Season with bicarbonate of soda, 2 teaspoons of salt, and pepper to taste
- Put the lid on the pressure cooker and turn the heat up to high
- As soon as steam starts escaping from the valve, reduce the heat to medium and cook 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, remove, and discard the celery stalk and the studded onion
- Return the pot to low heat, add the reserved spinach leaves and the sautéed courgette. Stir for about 5 minutes, adding a little boiling water if needed 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 crumble 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, and the walnut crumble
Observations
Pressure cooker green risotto is a speedy, practical take on the Italian classic, adapted for home kitchens. This recipe uses spinach and courgette for colour and taste, resulting in a creamy, light dish. Making risotto in a pressure cooker saves time and effort, ideal for anyone wanting a comforting, tasty meal without the fuss. A final touch of gorgonzola and walnuts elevates the dish, making it perfect for a special lunch or a quick dinner.
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