Brazilian recipe
Easy Speedy Pressure Cooker Green Risotto
Learn how to make a creamy, flavourful green risotto in your pressure cooker. A delicious and practical recipe for everyday meals, featuring 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 golden raisins
Zest of 1 lemon
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 golden raisins
Zest of 1 lemon
Gorgonzola cheese to serve
Dill to serve
Where to find ingredients
Spinach can be found in the fresh produce section of most supermarkets.
Baking soda is usually in the baking aisle.
Risotto rice is often labelled as Arborio or Carnaroli and is typically found in the rice or pasta section.
Onions, garlic, courgettes, bay leaves, cloves, white wine, olive oil, butter, salt, pepper, and lemons are standard grocery items available in the produce, baking, oils/vinegars, dairy, and condiments aisles.
Gorgonzola cheese can be found in the cheese section, often with specialty cheeses. If unavailable, a strong blue cheese can be used as a substitute.
Walnuts and golden raisins are usually in the baking or dried fruit/nut sections. Toasted walnuts can sometimes be found pre-toasted in the nut aisle or can be easily toasted at home.
Dill is a fresh herb typically found in the produce section alongside other herbs.
Water is readily available from your tap.
Baking soda is usually in the baking aisle.
Risotto rice is often labelled as Arborio or Carnaroli and is typically found in the rice or pasta section.
Onions, garlic, courgettes, bay leaves, cloves, white wine, olive oil, butter, salt, pepper, and lemons are standard grocery items available in the produce, baking, oils/vinegars, dairy, and condiments aisles.
Gorgonzola cheese can be found in the cheese section, often with specialty cheeses. If unavailable, a strong blue cheese can be used as a substitute.
Walnuts and golden raisins are usually in the baking or dried fruit/nut sections. Toasted walnuts can sometimes be found pre-toasted in the nut aisle or can be easily toasted at home.
Dill is a fresh herb typically found in the produce section alongside other herbs.
Water is readily available from your tap.
Preparation method
- Pick the spinach leaves from the stems and wash them well
- In a blender, whizz half the spinach leaves with 1 litre of water and set aside
- Set aside 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 courgette and celery
- Cube the celery and set one leaf aside
- Place a pressure cooker (lid off) over medium heat
- Drizzle with 1 tablespoon of olive oil, add the chopped 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 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
- 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 taste
- Secure the lid and turn the heat to high
- As soon as steam begins to escape 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 cool the pot under running water until no more steam escapes from the valve
- Open the lid and remove and discard the celery leaf and the studded onion
- Return the pot to low heat, stir in the reserved spinach leaves and sautéed courgette. Cook for about 5 minutes, adding boiling water a little at a time if needed to keep the risotto creamy
- Turn off the heat, stir in the butter and crumbled gorgonzola cheese until well combined and creamy
- Taste and adjust seasoning with salt and pepper, if necessary
- Prepare the walnut crumb by chopping the toasted walnuts, golden raisins, and lemon zest together on a board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled gorgonzola, and the walnut crumb
Observations
Pressure cooker green risotto is a swift and handy take on the Italian classic, adapted for home cooking. This recipe uses spinach and courgette 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 after a satisfying, comforting meal without fuss. The finishing touch of gorgonzola and walnuts elevates the dish, perfect for a special lunch or a quick dinner.
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