Brazilian recipe
Pressure Cooker Green Risotto: Easy and Fast
Learn how to make a creamy and flavorful green risotto in the pressure cooker. A delicious and practical recipe for everyday use 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 taste for serving
Dill to taste for serving
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 taste for serving
Dill to taste for serving
Where to find ingredients
Spinach, onion, garlic, zucchini, celery, and dill can be found in the produce section of most supermarkets. Risotto rice is typically found in the rice or pasta aisle. White wine is available in the beverage section. Olive oil and butter are common pantry staples. Gorgonzola cheese is usually found in the cheese section, often near specialty cheeses. Walnuts and raisins can be found in the baking or snack aisle. Baking soda and salt are in the baking aisle. Black peppercorns for grinding are in the spice aisle. Lemons are in the produce section. For specialty ingredients like white raisins or specific types of rice, check Latin or international food markets, or the international foods aisle in larger supermarkets. Online grocery stores also offer a wide selection.
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
- 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 with the sautéed mixture
- Pour in the white wine and stir until completely absorbed
- Add the spinach and water mixture, the studded onion, 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 place the pressure cooker under running water to cool until no more steam escapes from the valve
- Open the lid of the pot 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 little by little, if necessary, to keep the risotto creamy
- Turn off the heat, add the butter and the 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 to add 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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