Brazilian recipe
Quick 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
1 liter 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 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 liter 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 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, zucchini, onion, garlic, celery, bay leaf, cloves, white wine, olive oil, butter, gorgonzola cheese, salt, pepper, walnuts, white raisins, lemon, and dill are commonly found in most supermarkets in the produce, dairy, spice, and baking aisles. Baking soda can be found in the baking aisle. Risotto rice is usually in the rice or international foods section. For specialty items like gorgonzola or if specific varieties of rice are preferred, check larger supermarkets, gourmet food stores, or online grocery platforms. Toasted walnuts can be bought pre-toasted or toasted at home from raw walnuts found in the nuts section.
Preparation method
- Separate the spinach leaves from the stems and wash them well
- In a blender, process half of the spinach leaves with 1 liter of water and set aside
- Reserve the remaining spinach leaves
- Finely chop the onion
- In half of the onion, stick the bay leaf and cloves
- Finely chop the garlic clove
- Wash and cut the zucchini and celery into small cubes
- Chop the celery into small cubes and reserve one of the leaves
- Place a pressure cooker (without the lid) over medium heat
- Drizzle with 1 tablespoon of olive oil, add the chopped 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 mix well, coating the grains in the sautéed mixture
- Pour in the white wine and stir until completely absorbed
- Add the water processed with spinach, the onion with cloves, 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 to escape from the valve, reduce the heat to medium and count 3 minutes
- Meanwhile, bring a kettle with 1 cup of water to a boil over high heat
- Turn off the heat and carefully place the pressure cooker under cold running water until no more steam escapes from the valve
- Open the lid and remove and discard the celery leaf and the onion with cloves
- Return the pot to low heat, add the reserved spinach leaves, the sautéed zucchini, and stir for about 5 minutes, adding the boiling water gradually, if necessary, to maintain the risotto's creaminess
- Turn off the heat, add the butter and crumbled gorgonzola cheese, mixing well until creamy
- Taste and adjust salt and pepper if necessary
- Prepare the walnut crumble by chopping the toasted walnuts, white raisins, and lemon zest together on a cutting board
- Serve the risotto immediately, garnished with fresh dill, additional crumbled gorgonzola cheese, and the walnut crumble
Observations
The pressure cooker green risotto is a quick and practical version of the Italian classic, adapted for Brazilian cuisine. This recipe uses spinach and zucchini for color and flavor, resulting in a creamy and light dish. Preparing risotto in a pressure cooker saves time and effort, making it ideal for those seeking a flavorful and comforting meal without complications. The final touch with gorgonzola and walnuts elevates the dish, making it perfect for a special lunch or a quick dinner.
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