Brazilian recipe
Speedy Pressure Cooker Green Risotto
Learn how to make a creamy, flavourful green risotto using a pressure cooker. A quick and delicious everyday recipe featuring spinach and zucchini.
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Ingredients
1 bunch spinach
4 cups water
1/4 teaspoon baking soda
2 cups Arborio 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 white raisins
Zest of 1 lemon
Additional gorgonzola cheese for serving
Fresh dill for serving
4 cups water
1/4 teaspoon baking soda
2 cups Arborio 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 white raisins
Zest of 1 lemon
Additional gorgonzola cheese for serving
Fresh dill for serving
Where to find ingredients
You'll find spinach, zucchini, onions, garlic, celery, Arborio rice, bay leaves, cloves, white wine, olive oil, butter, gorgonzola cheese, walnuts, white raisins, lemons, and fresh dill at most local grocery stores. Baking soda and salt are standard pantry items. Look for specialty cheeses in the dairy section. White raisins are usually found in the baking aisle or with dried fruits. If you're after specific imported ingredients or a wider variety of cheeses, check out larger supermarkets or specialty food shops.
Preparation method
- Pick the spinach leaves from their stems and wash them well
- In a blender, combine half of the spinach leaves with 4 cups of water and set aside
- Set aside the remaining spinach leaves
- Finely chop the onion. Stud half of the onion with the bay leaf and cloves
- Finely mince the garlic
- Wash and dice the zucchini and celery
- Dice the celery and reserve one of the leaves
- Heat a pressure cooker (without the lid) over medium heat
- Drizzle in 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 in 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 minced garlic and cook for 1 minute until fragrant
- Add the rice and mix well, coating the grains with the sautéed mixture
- Pour in the white wine and stir until it's 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 on the pressure cooker 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 studded onion and the reserved celery leaf
- Return the pot to low heat. Stir in the reserved spinach leaves and the sautéed zucchini. Cook for about 5 minutes, adding a little boiling water if needed to maintain a creamy consistency
- Turn off the heat. Stir in the butter and the 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, white 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 offers a faster, more convenient way to prepare the classic Italian dish, adapted for home cooking. This recipe uses spinach and zucchini to add colour and taste, resulting in a creamy, light dish. Making risotto in a pressure cooker saves time and effort, perfect for those seeking a tasty and comforting meal without the fuss. A final touch of gorgonzola and walnuts elevates the dish, making it ideal for a special lunch or a quick dinner.
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