Brazilian recipe
Pressure Cooker Green Risotto: Quick & Easy Recipe
Learn how to make a creamy and flavorful green risotto in a pressure cooker. A delicious and practical recipe for everyday meals with 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 to serve
dill to serve
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 to serve
dill to serve
Where to find ingredients
Spinach, zucchini, onion, garlic, celery, bay leaf, cloves, olive oil, butter, salt, pepper, lemon, dill, and golden raisins are commonly found in the produce and spice aisles of most supermarkets. White wine is typically found in the beverage or international foods section. Risotto rice (Arborio, Carnaroli, or Vialone Nano) can be found in the rice or pasta aisle of larger supermarkets or in specialty food stores. Gorgonzola cheese is available in the cheese section of most supermarkets, often in a specialty cheese area. Toasted walnuts can be found in the baking or snack aisle; if not pre-toasted, buy raw walnuts and toast them yourself in a dry pan or oven.
Preparation method
- Separate spinach leaves from stems and wash 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
- Stud one half of the onion with the bay leaf and cloves
- Finely chop the garlic
- Wash and dice the zucchini and celery
- Chop the celery into small cubes 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 it is completely absorbed
- Add the blended spinach mixture, the studded onion, the reserved celery leaves, and mix
- Season with baking soda, 2 teaspoons of salt, and pepper to taste
- Cover the pressure cooker and increase 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 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 no more steam escapes from the valve
- Open the pressure cooker 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, extra crumbled gorgonzola cheese, and the walnut topping
Observations
Pressure cooker green risotto is a swift and convenient 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 the fuss. The final touch with gorgonzola and walnuts elevates the dish, making it perfect for a special lunch or a quick dinner.
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