Brazilian recipe
Pressure Cooker Green Risotto: Easy and Fast Recipe
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 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 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 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 white raisins
zest of 1 lemon
gorgonzola cheese to serve
dill to serve
Where to find ingredients
Spinach, onions, garlic, courgettes, celery, bay leaf, cloves, white wine, olive oil, butter, gorgonzola cheese, salt, pepper, walnuts, raisins, lemons, dill can be found at local markets and supermarkets. Risotto rice is available in larger supermarkets and speciality food stores. Bicarbonate of soda is available in baking aisles of supermarkets.
Preparation method
- Separate spinach leaves from stems and wash 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
- Place 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 vegetables
- Pour in the white wine and stir until completely absorbed
- Add the water blended with spinach, the studded onion half, and the reserved celery leaves, and mix
- Season with bicarbonate of soda, 2 teaspoons of salt, and pepper to taste
- Cover the pressure cooker 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 lid and remove and discard the celery leaf and the studded onion half
- Return the pot to low heat, add the reserved spinach leaves, the sautéed courgette, and stir for about 5 minutes, adding the boiling water gradually if needed to maintain a creamy consistency
- Turn off the heat, stir in the butter and crumbled gorgonzola cheese until well combined and creamy
- Taste and adjust salt and pepper if necessary
- Prepare the nutty 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 nutty topping
Observations
Pressure cooker green risotto is a quick and handy version of the Italian classic, adapted for Ghanaian kitchens. This recipe uses spinach and courgette for colour and flavour, resulting in a creamy and light dish. Making risotto in a pressure cooker saves time and effort, ideal for anyone seeking a tasty and comforting meal without fuss. The finishing touch with gorgonzola and nuts elevates the dish, making it perfect for a special lunch or a quick supper.
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