Brazilian recipe
Creamy Pressure Cooker Green Risotto (Risoto verde na panela de pressão)
Discover a time-saving method to prepare a vibrant, creamy risotto using a pressure cooker, infused with fresh spinach and tender zucchini.
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Ingredients
1 bunch of spinach
1 liter of water
1/4 teaspoon of baking soda
2 cups of risotto rice
1 onion
1 garlic clove
1 celery stalk (with leaves)
1 zucchini
1 bay leaf
2 cloves
1/2 cup of white wine
3 tablespoons of extra virgin olive oil
2 tablespoons of butter
1/3 cup of crumbled gorgonzola cheese
salt and freshly ground black pepper to taste
1 cup of boiling water
1/3 cup of toasted walnuts
2 tablespoons of white raisins
zest of 1 lemon
extra gorgonzola cheese for serving
fresh dill for garnish
1 liter of water
1/4 teaspoon of baking soda
2 cups of risotto rice
1 onion
1 garlic clove
1 celery stalk (with leaves)
1 zucchini
1 bay leaf
2 cloves
1/2 cup of white wine
3 tablespoons of extra virgin olive oil
2 tablespoons of butter
1/3 cup of crumbled gorgonzola cheese
salt and freshly ground black pepper to taste
1 cup of boiling water
1/3 cup of toasted walnuts
2 tablespoons of white raisins
zest of 1 lemon
extra gorgonzola cheese for serving
fresh dill for garnish
Where to find ingredients
Find fresh produce like spinach, zucchini, and celery at local markets (soko). Risotto rice (Arborio or Carnaroli) is typically found in the international or imported goods aisle of major supermarkets. Gorgonzola and butter are available in the dairy section.
Preparation method
- Separate the spinach leaves from the stems and wash thoroughly.
- In a blender, puree half of the spinach leaves with 1 liter of water and set aside.
- Keep the remaining spinach leaves reserved.
- Finely dice the onion. Take one half of the onion and stud it with the bay leaf and cloves.
- Finely mince the garlic clove.
- Wash and cut the zucchini and the celery stalk 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 cubed zucchini, season with salt, and sauté for 2 minutes.
- Transfer the zucchini to a bowl and set aside.
- In the same pot, add 2 tablespoons of olive oil and the diced onion, seasoning with salt, and sauté for 3 minutes until softened.
- Add the diced celery and sauté for another 2 minutes.
- Stir in the minced garlic for 1 minute until fragrant.
- Add the rice and mix well, coating the grains thoroughly in the sautéed mixture.
- Pour in the white wine and stir until completely absorbed.
- Stir in the spinach-water puree, the clove-studded onion, and the reserved celery leaves.
- Season with the baking soda, 2 teaspoons of salt, and pepper to taste.
- Close the lid and turn the heat to high.
- Once the pressure valve begins to whistle or release steam, lower the heat to medium and cook for exactly 3 minutes.
- Meanwhile, bring 1 cup of water to a boil in a kettle.
- Turn off the heat and carefully cool the pressure cooker under running water until all steam has dissipated.
- Open the lid and remove and discard the celery leaf and the clove-studded onion.
- Return the pot to low heat, add the reserved spinach leaves and the sautéed zucchini, stirring for about 5 minutes while gradually adding boiling water if needed to maintain creaminess.
- Turn off the heat, stir in the butter and the crumbled gorgonzola, mixing until smooth.
- 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 gorgonzola, and the walnut mixture.
Observations
The pressure cooker green risotto is a swift, practical variation of the classic Italian dish, adapted for Brazilian culinary tastes. This recipe features a vibrant blend of spinach and zucchini to provide both color and a delicate flavor profile, resulting in a dish that is exceptionally creamy yet light. Cooking risotto in a pressure cooker significantly reduces time and effort, making it a perfect solution for those seeking a comforting, well-crafted meal without complexity. The finishing touches of crumbled gorgonzola and toasted walnuts add depth, making it ideal for a sophisticated lunch or an effortless dinner.
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