Brazilian recipe
Pressure Cooker Green Risotto: Quick & Easy
Learn how to make a creamy and flavorful green risotto in the pressure cooker. A delicious and practical recipe for everyday, featuring 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 golden raisins
Zest of 1 lemon
Gorgonzola cheese for serving
Dill for serving
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 golden raisins
Zest of 1 lemon
Gorgonzola cheese for serving
Dill for serving
Where to find ingredients
Spinach, zucchini, onions, garlic, celery, bay leaves, whole cloves, olive oil, butter, salt, pepper, and lemon zest are commonly found in the produce and pantry sections of most supermarkets. Risotto rice is usually in the rice or specialty grains aisle. White wine can be found in the beverage or wine section. Baking soda is in the baking aisle. Gorgonzola cheese and golden raisins are typically in the dairy and dried fruit sections, respectively. Toasted walnuts can be found in the nuts and seeds aisle, or you can toast raw walnuts yourself. Fresh dill is usually with other fresh herbs in the produce section. Specialty markets, such as Latin or international food stores, may also carry these items. For a wider selection of specialty cheeses like gorgonzola, check the deli or cheese counter.
Preparation method
- Separate the spinach leaves from the stems and wash them thoroughly
- 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 with the cloves
- Finely chop the garlic clove
- Wash and dice the zucchini 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 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 with the sautéed ingredients
- Pour in the white wine and stir until completely absorbed
- Add the spinach-water mixture, the studded onion, and the reserved celery leaves, and stir
- Season with baking soda, 2 teaspoons of salt, and pepper to taste
- Cover the pressure cooker and increase the heat to high
- Once steam starts to escape 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 cool the pressure cooker under running water until steam stops escaping 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 zucchini, and stir for about 5 minutes, adding the boiling water gradually, if needed, to maintain a creamy consistency
- Turn off the heat, add the butter and crumbled gorgonzola cheese, stirring well until creamy
- Taste and adjust salt and pepper if necessary
- Prepare the walnut topping by 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 swift and practical take on the Italian classic, adapted for everyday 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 delicious and comforting meal without 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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