Brazilian recipe
Quick Pressure Cooker Green Risotto
Learn to make a creamy and flavourful green risotto in a pressure cooker. A delicious and practical everyday recipe with spinach and courgette.
0.0 / 5 by 0 Reviews
Ingredients
1 bunch spinach
1 litre water
1/4 tsp 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 tbsp olive oil
2 tbsp 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 tbsp white raisins
Zest of 1 lemon
Gorgonzola cheese to serve
Dill to serve
1 litre water
1/4 tsp 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 tbsp olive oil
2 tbsp 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 tbsp white raisins
Zest of 1 lemon
Gorgonzola cheese to serve
Dill to serve
Where to find ingredients
Spinach, courgette, onion, garlic, celery, bay leaf, cloves, white wine, olive oil, butter, gorgonzola cheese, walnuts, raisins, lemon, dill are available in most Irish supermarkets. Bicarbonate of soda can be found in the baking aisle. Risotto rice is available in most larger supermarkets.
Preparation method
- Remove spinach leaves from stems and wash thoroughly
- In a blender, blitz half 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
- Heat a pressure cooker (without the lid) over medium heat
- Drizzle with 1 tbsp 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 tbsp olive oil, add the chopped onion, season with salt, and sauté for 3 minutes until softened
- Add the diced 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 mixture
- Pour in the white wine and stir until completely absorbed
- Stir in the blended spinach water, the studded onion, the reserved celery leaves, and mix
- Season with bicarbonate of soda, 2 tsp salt, and pepper to taste
- Cover the pressure cooker and turn the heat to high
- As soon as steam starts escaping from the valve, reduce the heat to medium and time for 3 minutes
- Meanwhile, put 1 cup of water in a kettle and bring to the 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 a little at a time 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 walnut 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 walnut topping
Observations
Green risotto made in a pressure cooker is a swift and convenient take on the Italian classic, adapted for Brazilian home cooking. This recipe uses spinach and courgette for colour and taste, resulting in a creamy, light dish. Making risotto in a pressure cooker saves time and effort, making it ideal for those seeking a flavourful and comforting meal without fuss. A final touch of gorgonzola and walnuts elevates the dish, making it perfect for a special lunch or a quick dinner.
Ratings and comments