Brazilian recipe
Easy & Quick Pressure Cooker Green Risotto
Learn how to make a creamy and flavourful green risotto right in your pressure cooker. A delicious and practical weeknight meal using spinach and zucchini.
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Ingredients
1 bunch spinach
1 litre 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 blue cheese (Gorgonzola)
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
Blue cheese (Gorgonzola) to serve
Fresh dill to serve
1 litre 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 blue cheese (Gorgonzola)
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
Blue cheese (Gorgonzola) to serve
Fresh dill to serve
Where to find ingredients
Spinach and zucchini are readily available at local supermarkets and fruit stalls across Jamaica. Look for fresh spinach bunches and firm zucchini. Celery can be found in the produce section of most grocery stores. Risotto rice (Arborio or Carnaroli) might be in the specialty grains aisle; if not, high-quality long-grain rice can be used, though the texture will differ slightly. Gorgonzola cheese can be found in larger supermarkets, often in the deli or cheese section. If unavailable, a strong, crumbly white cheese can be substituted. Walnuts and white raisins are usually in the baking or dried fruit aisle. Fresh dill is available at most produce markets or larger grocery stores.
Preparation method
- Separate the spinach leaves from the stems and wash them thoroughly
- In a blender, whizz half of the spinach leaves with 1 litre of water and set aside
- Keep the remaining spinach leaves whole for later
- Finely chop the onion. Stick the bay leaf and cloves into half of the onion
- Mince the garlic clove
- Wash and dice the zucchini and celery
- Cube the celery and reserve one of the leaves
- Place a pressure cooker (lid off) over medium heat
- Drizzle in 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, add 2 tablespoons of olive oil, 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 minced garlic and cook for 1 minute until fragrant
- Add the rice and mix well, ensuring each grain is coated with the sautéed mixture
- Pour in the white wine and stir until it's 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 your liking
- Secure the lid on the pressure cooker and increase the heat to high
- As soon as steam starts escaping from the valve, reduce the heat to medium and cook for 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 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, sautéed zucchini, and stir for about 5 minutes. Add some of the boiling water, if needed, to keep the risotto creamy
- Turn off the heat, stir in the butter and crumbled blue cheese until creamy
- Taste and adjust seasoning (salt and pepper) if necessary
- Prepare the walnut topping by finely chopping the toasted walnuts, white raisins, and lemon zest together on a cutting board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled blue cheese, and the walnut topping
Observations
The pressure cooker green risotto is a speedy and convenient twist on the Italian classic, adapted for the home cook. This recipe uses spinach and zucchini for vibrant colour and taste, creating a smooth and light dish. Making risotto in a pressure cooker saves time and effort, perfect for those seeking a satisfying and comforting meal without the fuss. A final flourish of gorgonzola cheese and toasted nuts elevates this dish, making it ideal for a special lunch or a quick dinner.
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