Brazilian recipe
Pressure Cooker Green Risotto: Easy and Quick
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 white 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 white raisins
Zest of 1 lemon
Gorgonzola cheese to serve
Dill to serve
Where to find ingredients
Fresh spinach is widely available in the produce section of most supermarkets. You can also find it at farmers' markets.
Look for Arborio, Carnaroli, or Vialone Nano rice in the rice or pasta aisle of large supermarkets. Specialty food stores and online grocers also carry it.
Available in the produce section of any supermarket.
Available in the produce section of any supermarket.
Available in the produce section of any supermarket.
Available in the produce section of any supermarket.
Often found in the spice aisle of supermarkets. If fresh leaves are unavailable, dried bay leaves are a common substitute.
Available in the spice aisle of supermarkets.
Available in the wine or beverage section of supermarkets or liquor stores. Any dry white wine suitable for cooking will work.
Widely available in the oil and vinegar aisle of supermarkets.
Available in the dairy section of supermarkets.
Often found in the cheese section of larger supermarkets, specialty cheese shops, or the international foods aisle. If unavailable, a strong blue cheese can be substituted.
Available in the spice aisle of supermarkets.
Available in the spice aisle of supermarkets. Whole peppercorns for grinding are recommended.
Available in the baking or snack aisle of supermarkets, or in the nut section of health food stores. Toasting enhances their flavor.
Often found in the dried fruit or baking aisle of supermarkets. Sultanas are a common substitute.
Available in the produce section of any supermarket.
Fresh dill is usually found in the fresh herb section of supermarkets or at farmers' markets. Dried dill can be used as a substitute, but fresh is preferred for garnish.
Look for Arborio, Carnaroli, or Vialone Nano rice in the rice or pasta aisle of large supermarkets. Specialty food stores and online grocers also carry it.
Available in the produce section of any supermarket.
Available in the produce section of any supermarket.
Available in the produce section of any supermarket.
Available in the produce section of any supermarket.
Often found in the spice aisle of supermarkets. If fresh leaves are unavailable, dried bay leaves are a common substitute.
Available in the spice aisle of supermarkets.
Available in the wine or beverage section of supermarkets or liquor stores. Any dry white wine suitable for cooking will work.
Widely available in the oil and vinegar aisle of supermarkets.
Available in the dairy section of supermarkets.
Often found in the cheese section of larger supermarkets, specialty cheese shops, or the international foods aisle. If unavailable, a strong blue cheese can be substituted.
Available in the spice aisle of supermarkets.
Available in the spice aisle of supermarkets. Whole peppercorns for grinding are recommended.
Available in the baking or snack aisle of supermarkets, or in the nut section of health food stores. Toasting enhances their flavor.
Often found in the dried fruit or baking aisle of supermarkets. Sultanas are a common substitute.
Available in the produce section of any supermarket.
Fresh dill is usually found in the fresh herb section of supermarkets or at farmers' markets. Dried dill can be used as a substitute, but fresh is preferred for garnish.
Preparation method
- Separate the spinach leaves from the stems and wash them well
- 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
- Stick the bay leaf and cloves into one half of the onion
- Finely chop the garlic clove
- Wash and dice the zucchini 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 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 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 mix
- Season with baking soda, 2 teaspoons of salt, and pepper to taste
- Cover the pot 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 a kettle with 1 cup of water to a boil 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 pot lid and remove and discard the celery leaf and the studded onion
- Return the pot to low heat, add the reserved spinach leaves and the sautéed zucchini, and stir for about 5 minutes, adding the boiling water gradually if needed to maintain the risotto's creaminess
- Turn off the heat, add the butter and crumbled gorgonzola cheese, mixing well until creamy
- Taste and adjust salt and pepper if necessary
- Prepare the walnut crumble by chopping the toasted walnuts, white raisins, and lemon zest together on a cutting board
- Serve the risotto immediately, garnished with fresh dill, additional crumbled gorgonzola cheese, and the walnut crumble
Observations
The pressure cooker green risotto is a quick and practical version of the Italian classic, adapted for Brazilian cuisine. This recipe uses spinach and zucchini for color and flavor, resulting in a creamy and light dish. Preparing risotto in a pressure cooker saves time and effort, making it ideal for those seeking a flavorful and comforting meal without complications. 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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