Brazilian recipe
Pressure Cooker Green Risotto (RISOTO VERDE NA PANELA DE PRESSÃO)
Learn how to make a creamy, flavorful green risotto in a pressure cooker. A practical and delicious everyday recipe featuring fresh spinach and 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 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 golden raisins
zest of 1 lemon
gorgonzola cheese to taste for serving
dill to taste for serving
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 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 golden raisins
zest of 1 lemon
gorgonzola cheese to taste for serving
dill to taste for serving
Where to find ingredients
Find fresh produce and herbs at local markets or greengrocers. Risotto rice, pantry staples, and artisanal cheeses like gorgonzola are available in general supermarkets. As a substitute for risotto rice, use arborio or carnaroli if the specific variety is not labeled. If fresh dill is unavailable, parsley may be used as an alternative.
Preparation method
- Separate the spinach leaves from the stems and wash them thoroughly.
- In a blender, blend half of the spinach leaves with 1 liter of water and set aside.
- Reserve the remaining spinach leaves.
- Finely chop the onion. In one half of the onion, stud the bay leaf using the cloves.
- Finely chop the garlic clove.
- Wash and cut the zucchini and celery into small cubes.
- Chop the celery leaves and reserve one of them.
- 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 diced 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 in the sauté.
- Pour in the white wine and stir until completely absorbed.
- Add the spinach-infused water, the onion studded with cloves, the reserved celery leaves, and mix.
- Season with baking soda, 2 teaspoons of salt, and pepper to taste.
- Cover the pot with the lid and increase the heat to high.
- As soon as steam begins to escape from the valve, reduce the heat to medium and cook for 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 pot under running water until the steam stops escaping from the valve.
- Open the pot lid and remove and discard the celery leaf and the onion studded with cloves.
- Return the pot to low heat, add the reserved spinach leaves and the sautéed zucchini, and stir for about 5 minutes, adding the boiling water gradually 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 the salt and pepper if necessary.
- Prepare the walnut crumble by chopping the toasted walnuts, golden 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 an agile and practical version of the Italian classic, adapted for Brazilian home cooking. This recipe uses spinach and zucchini to provide vibrant 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 tasty and comforting meal without the fuss. The finishing touch of gorgonzola and crunchy nuts elevates the dish, making it perfect for a special lunch or a quick dinner.
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