Brazilian recipe
Pressure-cooker green risotto with spinach (Risoto verde)
A creamy green risotto for a relaxed meal, cooked quickly in a pressure cooker with spinach, zucchini, gorgonzola and nuts.
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Ingredients
1 bunch spinach
1 litre water
1/4 teaspoon bicarbonate of soda
2 cups risotto rice
1 onion
1 garlic clove
1 celery stalk (with the leaves)
1 courgette
1 bay leaf
2 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 golden raisins
zest of 1 lemon
gorgonzola cheese to taste, for serving
dill to taste, for serving
1 litre water
1/4 teaspoon bicarbonate of soda
2 cups risotto rice
1 onion
1 garlic clove
1 celery stalk (with the leaves)
1 courgette
1 bay leaf
2 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 golden raisins
zest of 1 lemon
gorgonzola cheese to taste, for serving
dill to taste, for serving
Where to find ingredients
Buy spinach, zucchini, celery and dill from supermarkets, produce shops or market stalls; gorgonzola will usually be in the chilled imported cheese area, and walnuts near baking goods or nuts.
Preparation method
- Pull the spinach leaves from the stalks and wash them well
- In a blender, blitz half the spinach leaves with 1 litre of water and set aside
- Set aside the remaining spinach leaves
- Finely chop the onion. Stud one half of the onion with the bay leaf and cloves
- Finely chop the garlic clove
- Wash and dice the courgette and celery
- Dice the celery and reserve one of the leaves
- Place a pressure cooker, without the lid, over medium heat
- Drizzle in 1 tablespoon olive oil, add the diced courgette, season with salt and saute for 2 minutes
- Transfer the courgette to a bowl and set aside
- In the same pan, drizzle in 2 tablespoons olive oil, add the chopped onion, season with salt and saute for 3 minutes until softened
- Add the chopped celery and saute for 2 more minutes
- Add the chopped garlic and stir for 1 minute to release its aroma
- Add the rice and mix well, coating the grains in the sauteed base
- Pour in the white wine and stir until it is completely absorbed
- Add the spinach water, the studded onion, the reserved celery leaves and mix
- Season with bicarbonate of soda, 2 teaspoons salt and pepper to taste
- Close the pan and increase the heat to high
- As soon as steam starts coming out of the valve, lower the heat to medium and count 3 minutes
- Meanwhile, put a kettle with 1 cup of water over high heat to boil
- Turn off the heat and carefully cool the pan under running water until steam stops coming out of the valve
- Open the lid and remove and discard the celery leaf and the studded onion
- Return the pan to low heat, add the reserved spinach leaves and the sauteed courgette, and stir for about 5 minutes, adding the boiling water little by little if needed to keep the risotto creamy
- Turn off the heat, add the butter and crumbled gorgonzola, mixing well until creamy
- Taste and adjust the salt and pepper if needed
- Make the walnut crumb by chopping the toasted walnuts, golden raisins and lemon zest together on a board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled gorgonzola and the walnut crumb
Observations
For a Samoan kitchen rhythm, this risotto keeps the stirring short and the result generous. Spinach blended with water colours the rice, zucchini softens into the base, and the final spoonful of butter, gorgonzola, dill and walnuts gives it a creamy finish that suits a family meal or a quick evening plate.
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