Brazilian recipe
Quick and Easy Pressure Cooker Green Risotto
Learn to make a creamy, flavourful green risotto in a pressure cooker. A delicious and practical everyday recipe 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 (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
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 (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
Gorgonzola cheese to serve
Dill to serve
Where to find ingredients
Fresh spinach is readily available in most local supermarkets and greengrocers. Look for bright green, crisp leaves.
Arborio or Carnaroli rice, often labelled as 'risotto rice', can be found in larger supermarkets, speciality food stores, or online. If unavailable, a medium-grain white rice can be used in a pinch, though the texture might be slightly different.
Standard yellow onions are common in all grocery stores.
Fresh garlic cloves are available in all produce sections.
Celery stalks are a staple in most supermarkets. Use the leaves for extra flavour if you have them.
Courgettes (often called zucchini in some regions) are widely available in supermarkets and local markets. Choose firm ones with smooth skin.
Dried bay leaves are a common pantry staple, found in the spice aisle of most supermarkets.
Whole dried cloves are available in the spice section of any grocery store.
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal. Look for one you'd enjoy drinking; it adds a crucial layer of flavour. If you prefer not to use alcohol, you can substitute with an equal amount of good quality vegetable broth.
Extra virgin olive oil is recommended for its flavour. Available in most supermarkets and general food stores.
Unsalted butter is standard and available in all dairy sections of supermarkets.
Gorgonzola is a type of blue cheese. It might be found in the cheese section of larger supermarkets or speciality cheese shops. If unavailable, a strong local blue cheese can be used as a substitute, or for a milder flavour, a good quality mature cheddar.
Standard table salt and whole peppercorns for grinding are found in every supermarket.
Whole walnuts are commonly sold in baking aisles or nut sections of supermarkets. Toasting them yourself enhances their flavour.
Also known as sultanas, these are usually found in the baking or dried fruit section of supermarkets.
Fresh lemons are available year-round in the produce section of all grocery stores.
Fresh dill is often found in the herb section of larger supermarkets or at local markets. If unavailable, fresh parsley can be a decent substitute.
Arborio or Carnaroli rice, often labelled as 'risotto rice', can be found in larger supermarkets, speciality food stores, or online. If unavailable, a medium-grain white rice can be used in a pinch, though the texture might be slightly different.
Standard yellow onions are common in all grocery stores.
Fresh garlic cloves are available in all produce sections.
Celery stalks are a staple in most supermarkets. Use the leaves for extra flavour if you have them.
Courgettes (often called zucchini in some regions) are widely available in supermarkets and local markets. Choose firm ones with smooth skin.
Dried bay leaves are a common pantry staple, found in the spice aisle of most supermarkets.
Whole dried cloves are available in the spice section of any grocery store.
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal. Look for one you'd enjoy drinking; it adds a crucial layer of flavour. If you prefer not to use alcohol, you can substitute with an equal amount of good quality vegetable broth.
Extra virgin olive oil is recommended for its flavour. Available in most supermarkets and general food stores.
Unsalted butter is standard and available in all dairy sections of supermarkets.
Gorgonzola is a type of blue cheese. It might be found in the cheese section of larger supermarkets or speciality cheese shops. If unavailable, a strong local blue cheese can be used as a substitute, or for a milder flavour, a good quality mature cheddar.
Standard table salt and whole peppercorns for grinding are found in every supermarket.
Whole walnuts are commonly sold in baking aisles or nut sections of supermarkets. Toasting them yourself enhances their flavour.
Also known as sultanas, these are usually found in the baking or dried fruit section of supermarkets.
Fresh lemons are available year-round in the produce section of all grocery stores.
Fresh dill is often found in the herb section of larger supermarkets or at local markets. If unavailable, fresh parsley can be a decent substitute.
Preparation method
- Pluck the spinach leaves from the stems and wash them thoroughly
- In a blender, process half the spinach leaves with 1 litre of water and set aside
- Keep the remaining spinach leaves for later
- Finely chop the onion. Stick the bay leaf and cloves into half the onion
- Finely chop the garlic
- Wash and chop the courgette (zucchini) and celery into small cubes
- 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 chopped courgette (zucchini), season with salt, and sauté for 2 minutes
- Transfer the courgette (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
- Stir in the chopped garlic and cook for 1 minute until fragrant
- Add the rice and stir well, coating the grains in the sautéed mixture
- Pour in the white wine and stir until it's completely absorbed
- Add the blended spinach water, 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 turn the heat up to high
- As soon as steam starts escaping from the valve, reduce the heat to medium and cook for 3 minutes
- Meanwhile, heat 1 cup of water in a kettle over high heat until boiling
- Turn off the heat and carefully place the pressure cooker under running cold 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 (zucchini), and stir for about 5 minutes, adding the boiling water a little at a time if needed to keep the risotto creamy
- Turn off the heat, stir in the butter and the crumbled gorgonzola cheese until 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 board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled gorgonzola cheese, and the walnut topping
Observations
This pressure cooker green risotto is a speedy and convenient take on the Italian classic, adapted for a home cook who wants results fast. It uses spinach and courgette (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 anyone wanting a tasty, comforting meal without fuss. The finishing touches with gorgonzola and walnuts elevate the dish, making it perfect for a special lunch or a quick dinner.
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