Brazilian recipe
Easy & Quick Pressure Cooker Green Risotto
Learn how to make a creamy and flavourful green risotto in the pressure cooker. A delicious and practical recipe for everyday, featuring spinach and zucchini.
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Ingredients
1 bunch spinach
1 litre water
1/4 teaspoon baking soda
2 cups Arborio rice (or other risotto rice)
1 onion
1 clove garlic
1 stalk celery (with leaves)
1 zucchini
1 bay leaf
2 whole cloves
1/2 cup dry 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, for serving
Fresh dill, for serving
1 litre water
1/4 teaspoon baking soda
2 cups Arborio rice (or other risotto rice)
1 onion
1 clove garlic
1 stalk celery (with leaves)
1 zucchini
1 bay leaf
2 whole cloves
1/2 cup dry 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, for serving
Fresh dill, for serving
Where to find ingredients
Spinach: Look for fresh spinach in the produce section of your local supermarket or greengrocer.
Arborio rice: This is a common risotto rice. Find it in the rice or pasta aisle of most large supermarkets. If unavailable, carnaroli or vialone nano rice are good alternatives. Regular long-grain rice will not produce the right creamy texture.
Onion, Garlic, Zucchini: Standard produce items readily available at any grocery store.
Celery: Available in the produce section. Use the leaves for extra flavour in the broth.
Dry white wine: Any crisp, dry white wine like Pinot Grigio or Sauvignon Blanc will work. Look in the wine section or the 'specialty' aisle of larger stores.
Olive oil, Butter, Salt, Pepper: Common pantry staples found in any supermarket.
Gorgonzola cheese: Available in the cheese section of most supermarkets. If you can't find gorgonzola, a strong blue cheese will be a suitable substitute.
Walnuts: Found in the nuts and dried fruit aisle or baking section. Ensure they are fresh and toast them yourself for best flavour.
Golden raisins: Usually found with dried fruits and baking supplies.
Lemon: Standard produce item.
Dill: Fresh dill is available in the herb section of most supermarkets or at farmers' markets. If you can't find fresh dill, a small amount of dried dill can be used, but fresh is preferred for garnish.
Arborio rice: This is a common risotto rice. Find it in the rice or pasta aisle of most large supermarkets. If unavailable, carnaroli or vialone nano rice are good alternatives. Regular long-grain rice will not produce the right creamy texture.
Onion, Garlic, Zucchini: Standard produce items readily available at any grocery store.
Celery: Available in the produce section. Use the leaves for extra flavour in the broth.
Dry white wine: Any crisp, dry white wine like Pinot Grigio or Sauvignon Blanc will work. Look in the wine section or the 'specialty' aisle of larger stores.
Olive oil, Butter, Salt, Pepper: Common pantry staples found in any supermarket.
Gorgonzola cheese: Available in the cheese section of most supermarkets. If you can't find gorgonzola, a strong blue cheese will be a suitable substitute.
Walnuts: Found in the nuts and dried fruit aisle or baking section. Ensure they are fresh and toast them yourself for best flavour.
Golden raisins: Usually found with dried fruits and baking supplies.
Lemon: Standard produce item.
Dill: Fresh dill is available in the herb section of most supermarkets or at farmers' markets. If you can't find fresh dill, a small amount of dried dill can be used, but fresh is preferred for garnish.
Preparation method
- Separate the spinach leaves from the tough stems and wash them thoroughly
- In a blender, combine half of the spinach leaves with 1 litre of water and set aside
- Keep the remaining spinach leaves aside
- Finely chop the onion. Stick the bay leaf and whole cloves into half of the onion
- Finely chop the garlic clove
- Wash and dice the zucchini and celery
- Dice the celery and set one of the celery leaves aside
- Heat a pressure cooker over medium heat (without the lid)
- Drizzle in 1 tablespoon of olive oil, add the diced zucchini, season with salt, and sauté for 2 minutes
- Transfer the sautéed 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 chopped garlic and cook for 1 minute until fragrant
- Add the rice and stir well, coating all the grains with the sautéed mixture
- Pour in the white wine and stir until it's completely absorbed
- Add the blended spinach-water mixture, the clove-studded onion, and the reserved celery leaves, then mix well
- 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 escaping from the valve, reduce the heat to medium and cook for exactly 3 minutes
- Meanwhile, bring 1 cup of water to a boil in a kettle over high heat
- Turn off the heat. Carefully place the pressure cooker under cold running water until the steam stops escaping from the valve
- Open the lid. Remove and discard the celery leaf and the clove-studded onion half
- Return the pot to low heat. Stir in the reserved spinach leaves and the sautéed zucchini. Cook 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, golden raisins, and lemon zest together on a cutting board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled gorgonzola, and the walnut topping
Observations
The pressure cooker green risotto is a speedy, practical take on the Italian classic, adapted for a Brazilian twist. This recipe uses spinach and zucchini for vibrant 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 satisfying, comforting meal without the fuss. A final touch of gorgonzola and toasted walnuts elevates the dish, making it perfect for a special lunch or a quick dinner.
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