Brazilian recipe
Pressure Cooker Green Risotto: Quick and Easy
Learn how to make a creamy and flavorful green risotto in a 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
1 lemon zest
Gorgonzola cheese to serve
Fresh 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
1 lemon zest
Gorgonzola cheese to serve
Fresh dill to serve
Where to find ingredients
You can find these ingredients at most major supermarkets and grocery stores. Spinach, zucchini, celery, onion, garlic, rice, white wine, olive oil, butter, salt, pepper, baking soda, and bay leaves are commonly available. Specialty cheeses like gorgonzola might be found in the cheese section of larger stores or delis. Nuts and dried fruits like walnuts and raisins are usually in the baking or snack aisle. Fresh herbs like dill are typically in the produce section.
Preparation method
- Separate spinach leaves from stems and wash well
- In a blender, combine 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 chopped onion, stick the bay leaf and whole cloves
- Finely chop the garlic clove
- 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 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 minced garlic and stir for 1 minute until fragrant
- Add the rice and mix well, coating the grains in the sautéed mixture
- Pour in the white wine and stir until completely absorbed
- Add the spinach and water mixture, the studded onion, and the reserved celery leaves and mix
- Season with baking soda, 2 teaspoons of salt, and pepper to taste
- Close the pressure cooker lid and increase heat to high
- Once steam starts to escape from the valve, reduce heat to medium and count 3 minutes
- Meanwhile, bring 1 cup of water to a boil in a kettle over high heat
- Turn off the heat and carefully cool the pressure cooker under running water until 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 zucchini, and stir for about 5 minutes
- Add the boiling water gradually, if necessary, to keep the risotto creamy
- Turn off the heat, add the butter and crumbled gorgonzola cheese, mixing well until creamy
- Taste and adjust salt and pepper if needed
- Prepare the walnut crumble by finely 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
Pressure cooker green risotto is a quick and practical version of the Italian classic, adapted for everyday cooking. This recipe uses spinach and zucchini for color and flavor, resulting in a creamy and light dish. Making risotto in a pressure cooker saves time and effort, making it ideal for those seeking a delicious and comforting meal without the fuss. A final touch with gorgonzola cheese and walnuts elevates the dish, making it perfect for a special lunch or a quick dinner.
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