Brazilian recipe
Quick Pressure Cooker Green Risotto
Learn how to make a creamy and flavourful green risotto in the pressure cooker. A delicious and practical everyday recipe with spinach and courgette.
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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 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
1 teaspoon grated lemon zest
gorgonzola cheese to serve
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 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
1 teaspoon grated lemon zest
gorgonzola cheese to serve
dill to serve
Where to find ingredients
Spinach, courgette, celery, onion, garlic, rice, white wine, olive oil, butter, gorgonzola cheese, walnuts, white raisins, lemons, dill, salt, pepper, and baking soda can be found in most local supermarkets and open-air markets. Bay leaves and cloves are typically available in spice aisles or local dukas.
Preparation method
- Separate the spinach leaves from the stalks and wash thoroughly
- In a blender, process half the spinach leaves with 1 litre of water and set aside
- Reserve the remaining spinach leaves
- Finely chop the onion. In half the onion, stick 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
- Place 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 mix well, coating the grains with the sautéed vegetables
- Pour in the white wine and stir until completely absorbed
- Add the blended spinach water, the studded onion, the reserved celery leaves, and mix
- Season with baking soda, 2 teaspoons of salt, and pepper to taste
- Close the pressure cooker lid 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 1 cup of water to a boil in a kettle over high heat
- Turn off the heat and carefully run 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 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 nut 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
The pressure cooker green risotto is a speedy and practical take on the Italian classic, adapted for Kenyan kitchens. This recipe uses spinach and courgette for colour and taste, resulting in a creamy and light dish. Making risotto in a pressure cooker saves time and effort, ideal for those seeking a flavourful and comforting meal without the fuss. The finishing touch of gorgonzola and nuts elevates the dish, making it perfect for a special lunch or a quick dinner.
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