Brazilian recipe
Pressure Cooker Green Risotto: Quick and Easy
Learn how to make a creamy and flavourful green risotto in the pressure cooker. A delicious and practical recipe for everyday meals featuring 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 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 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, courgette, celery, onions, garlic, and herbs like dill can be found in the fresh produce section of most supermarkets. Risotto rice, bay leaves, cloves, white wine, olive oil, butter, and gorgonzola cheese are available in the pantry or dairy aisles. Walnuts and raisins can be found in the baking or snack aisles. Bicarbonate of soda is usually located in the baking aisle.
Preparation method
- Separate the spinach leaves from the stems and wash thoroughly
- In a blender, process half the spinach leaves with 1 litre of water and set aside
- Set aside the remaining spinach leaves
- Finely chop the onion. Stud one half of the onion with the bay leaf and cloves
- Finely chop the garlic
- Wash and dice the courgette 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 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
- 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 water blended with spinach, the studded onion, the reserved celery leaves, and mix
- Season with bicarbonate of soda, 2 teaspoons of salt, and pepper to taste
- Cover the pressure cooker and turn 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 the 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 courgette, and stir for about 5 minutes, adding the boiling water gradually if needed to maintain the risotto's creaminess
- 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 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 cheese, and the walnut crumble
Observations
Pressure cooker green risotto is a speedy and practical twist on the Italian classic, adapted for everyday cooking. 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, making it ideal for those seeking a flavourful and comforting meal without the fuss. The finishing touches of gorgonzola and walnuts elevate the dish, making it perfect for a special lunch or a quick supper.
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