Brazilian recipe
Quick and Easy Pressure Cooker Green Risotto
Learn to make a creamy and flavorful green risotto in the 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
Spinach, zucchini, onion, garlic, celery, bay leaf, whole cloves, white wine, olive oil, butter, gorgonzola cheese, salt, pepper, walnuts, white raisins, lemon, and dill can typically be found in most supermarkets in the produce section, dairy aisle, spice aisle, and baking aisle. Baking soda can be found in the baking aisle. Risotto rice is often found in the rice or pasta aisle, or in specialty international food sections. Toasted walnuts can be found in the nut or baking aisle; if not pre-toasted, toast raw walnuts briefly in a dry pan or oven. White raisins can be found in the dried fruit section or baking aisle. If you cannot find specific items, check local Latin or international food markets, which often carry a wider variety of produce and specialty ingredients. Many online grocery services also offer these items.
Preparation method
- Separate spinach leaves from stems and wash thoroughly
- 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
- In half of the onion, stick the bay leaf with the cloves
- Finely chop the garlic
- Wash and cut the zucchini and celery into small cubes
- Chop the celery into small cubes 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 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 with the sautéed ingredients
- 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 pressure cooker and increase heat to high
- As soon as steam starts to escape from the valve, reduce 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 pressure cooker under running water until no more steam escapes from the valve
- Open the lid of the pressure cooker and remove and discard the celery leaf and the studded onion
- Return the pot to low heat, add the reserved spinach leaves, the sautéed zucchini, and stir for about 5 minutes, adding the boiling water gradually, if needed, to maintain the risotto's creamy consistency
- Turn off the heat, stir in the butter and crumbled gorgonzola cheese until creamy
- Taste and adjust salt and pepper if necessary
- Prepare the walnut topping 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 topping
Observations
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 delicious 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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