Brazilian recipe
Quick and Easy Risoto Verde in a Pressure Cooker
Learn how to make a creamy, flavourful green risotto in your pressure cooker. A practical and delicious everyday dish featuring fresh spinach and courgette.
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Ingredients
1 bunch of spinach
1 litre water
1/4 teaspoon baking soda
2 cups arborio or carnaroli rice
1 onion
1 clove of garlic
1 stalk of celery (with leaves)
1 courgette
1 bay leaf
2 cloves
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons butter
1/3 cup crumbled gorgonzola cheese
Sea salt and freshly ground black pepper to taste
1 cup boiling water
1/3 cup toasted walnuts
2 tablespoons golden sultanas
Zest of 1 lemon
Extra gorgonzola for serving
Fresh dill for serving
1 litre water
1/4 teaspoon baking soda
2 cups arborio or carnaroli rice
1 onion
1 clove of garlic
1 stalk of celery (with leaves)
1 courgette
1 bay leaf
2 cloves
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons butter
1/3 cup crumbled gorgonzola cheese
Sea salt and freshly ground black pepper to taste
1 cup boiling water
1/3 cup toasted walnuts
2 tablespoons golden sultanas
Zest of 1 lemon
Extra gorgonzola for serving
Fresh dill for serving
Where to find ingredients
You can find most of these ingredients at supermarkets like Carrefour or Shoprite, or at local fresh produce markets. For the arborio or carnaroli rice, check the 'imported' or 'grains' aisle in larger supermarkets. Gorgonzola is generally available in the deli section of well-stocked supermarkets; if you struggle to find it, a strong blue cheese is a good substitute. Celery is often sold as 'celery stalks' in produce aisles. Fresh spinach is widely available in local markets, and if you cannot find walnuts, roasted peanuts or cashews are commonly used in local cooking to add crunch.
Preparation method
- Separate the spinach leaves from the stalks and rinse them thoroughly
- Blitz half of the spinach leaves with 1 litre of water in a blender and set aside
- Keep the remaining spinach leaves aside for later
- Finely dice the onion. Take one half of the onion and stud it with the bay leaf and cloves
- Mince the garlic clove finely
- Wash and cut the courgette and celery into small cubes
- Dice the celery and keep one of the leaves aside
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil, toss in the cubed courgette, season with salt, and sauté for 2 minutes
- Remove the courgette from the pot and set aside in a bowl
- In the same pot, add 2 tablespoons of olive oil, add the diced onion, season with salt, and cook for 3 minutes until softened
- Add the diced celery and cook for another 2 minutes
- Stir in the minced garlic and cook for 1 minute until fragrant
- Add the rice and stir well to ensure every grain is coated in the onion and oil mixture
- Pour in the white wine and stir until completely absorbed
- Stir in the blended spinach water, the onion with cloves, and the reserved celery leaves
- Season with the baking soda, 2 teaspoons of salt, and pepper to taste
- Secure the lid and turn the heat up to high
- Once the valve starts to steam, reduce the heat to medium and cook for 3 minutes
- Meanwhile, boil 1 cup of water in a kettle
- Switch off the heat and carefully run the pressure cooker under cold water until the pressure has fully released
- Remove the lid, then take out and discard the celery leaf and the onion with cloves
- Return the pot to low heat, add the reserved fresh spinach leaves and the sautéed courgette, stirring for about 5 minutes; add a little boiling water if needed to keep the consistency creamy
- Turn off the heat, stir in the butter and the crumbled gorgonzola until the mixture is rich and creamy
- Taste and adjust the salt and pepper if necessary
- Make a crunchy topping by chopping the toasted walnuts, sultanas, and lemon zest together on a board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled gorgonzola, and the walnut mixture
Observations
This pressure cooker Risoto Verde is an agile, practical twist on the Italian classic, adapted for the Brazilian table. This recipe uses spinach and courgette to pack in colour and flavour, resulting in a creamy, light meal. Using a pressure cooker saves you heaps of time and effort, perfect for those moments you want something comforting without a fuss. A final touch of gorgonzola and crunchy nuts elevates the dish, making it a winner for a special lunch or a speedy weeknight dinner.
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