Brazilian recipe
Pressure Cooker Green Risotto
Learn how to make a creamy and flavorful green risotto in a pressure cooker. A delicious and practical everyday recipe with spinach and zucchini.
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Ingredients
1 bunch spinach
4 cups water
1/4 teaspoon baking soda
2 cups risotto rice
1 onion
1 clove garlic
1 stalk celery (with leaves)
1 zucchini
1 bay leaf
2 whole cloves
1/2 cup dry 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 golden raisins
zest of 1 lemon
gorgonzola cheese for serving
dill for serving
4 cups water
1/4 teaspoon baking soda
2 cups risotto rice
1 onion
1 clove garlic
1 stalk celery (with leaves)
1 zucchini
1 bay leaf
2 whole cloves
1/2 cup dry 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 golden raisins
zest of 1 lemon
gorgonzola cheese for serving
dill for serving
Where to find ingredients
Spinach, zucchini, celery, onion, garlic, and dill can be found in the produce section of most supermarkets. Arborio rice is available in the rice or pasta aisle. White wine is typically found in the beverage aisle. Baking soda, salt, pepper, olive oil, butter, and cloves are pantry staples. Gorgonzola cheese and walnuts are usually found in the cheese or nut section, respectively. Golden raisins are in the baking or dried fruit aisle.
Preparation method
- Separate the spinach leaves from the stems and wash them thoroughly
- In a blender, process half of the spinach leaves with 4 cups of water and set aside
- Reserve the remaining spinach leaves
- Finely chop the onion. Stick the bay leaf and cloves into half of the onion
- Finely chop the garlic
- Wash and dice the zucchini 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 zucchini, season with salt, and sauté for 2 minutes
- Transfer the zucchini 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
- Add the chopped garlic and stir for 1 minute until fragrant
- Add the rice and stir 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, and mix
- Season with baking soda, 2 teaspoons of salt, and pepper to taste
- Cover the pot and increase the heat to high
- As soon as steam starts escaping from the valve, reduce the heat to medium and count 3 minutes
- Meanwhile, bring 1 cup of water to a boil in a kettle over high heat
- Turn off the heat and carefully place the pressure cooker under running cold water until the steam stops escaping from the valve
- Open the pot 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 zucchini, and stir for about 5 minutes, adding the boiling water a little at a time, if necessary, to maintain the risotto's creaminess
- Turn off the heat, add the butter and crumbled gorgonzola cheese, stirring well until creamy
- Taste and adjust salt and pepper if needed
- Prepare the walnut topping by finely chopping the toasted walnuts, golden raisins, and lemon zest together on a cutting board
- Serve the risotto immediately, garnished with fresh dill, additional 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 zucchini for color and flavor, resulting in a creamy and light dish. Making risotto in a pressure cooker saves time and effort, making it ideal for those seeking a flavorful and comforting meal without the fuss. The finishing touch with gorgonzola and walnuts elevates the dish, making it perfect for a special lunch or a quick dinner.
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