Brazilian recipe
Easy Pressure Cooker Green Risotto
Learn how to make a creamy and flavorful green risotto in a pressure cooker. A delicious and practical recipe for everyday meals, featuring spinach and zucchini.
0.0 / 5 by 0 Reviews
Ingredients
1 bunch spinach
4 cups (1 liter) water
1/4 teaspoon baking soda
2 cups Arborio rice (or other risotto rice)
1 onion
1 clove garlic
1 celery stalk (with leaves)
1 medium zucchini
1 bay leaf
2 whole cloves
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons unsalted 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
Extra gorgonzola cheese, for serving
Fresh dill, for serving
4 cups (1 liter) water
1/4 teaspoon baking soda
2 cups Arborio rice (or other risotto rice)
1 onion
1 clove garlic
1 celery stalk (with leaves)
1 medium zucchini
1 bay leaf
2 whole cloves
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons unsalted 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
Extra gorgonzola cheese, for serving
Fresh dill, for serving
Where to find ingredients
Spinach: Available year-round in the produce section of most supermarkets.
Arborio rice: Look for risotto rice in the pasta or international foods aisle of larger grocery stores, or in specialty food shops.
Celery: Found in the produce section of supermarkets.
Zucchini: Available year-round in the produce section of most supermarkets.
White wine: Any dry white wine suitable for cooking can be used. Available in the wine section of supermarkets or liquor stores.
Gorgonzola cheese: Available in the cheese section of most supermarkets or specialty cheese shops.
Walnuts: Found in the baking or snack aisle of supermarkets. Toasted walnuts can be found pre-packaged, or toast them yourself.
Golden raisins: Available in the baking or dried fruit section of supermarkets.
Dill: Fresh dill can be found in the herb section of the produce department in most supermarkets.
Arborio rice: Look for risotto rice in the pasta or international foods aisle of larger grocery stores, or in specialty food shops.
Celery: Found in the produce section of supermarkets.
Zucchini: Available year-round in the produce section of most supermarkets.
White wine: Any dry white wine suitable for cooking can be used. Available in the wine section of supermarkets or liquor stores.
Gorgonzola cheese: Available in the cheese section of most supermarkets or specialty cheese shops.
Walnuts: Found in the baking or snack aisle of supermarkets. Toasted walnuts can be found pre-packaged, or toast them yourself.
Golden raisins: Available in the baking or dried fruit section of supermarkets.
Dill: Fresh dill can be found in the herb section of the produce department in most supermarkets.
Preparation method
- Separate spinach leaves from stems and wash them thoroughly
- In a blender, combine half of the spinach leaves with 4 cups (1 liter) of water and blend until smooth. Set aside
- Set aside the remaining spinach leaves
- Finely chop the onion. Stick the bay leaf and cloves into half of the chopped onion
- Finely mince the garlic
- Wash and dice the zucchini and celery stalk
- Dice the celery and reserve one of the celery leaves
- Heat a pressure cooker over medium heat (without the lid)
- Drizzle in 1 tablespoon of olive oil, add the diced zucchini, season with salt, and sauté for 2 minutes
- Transfer the sautéed zucchini to a bowl and set aside
- In the same pot, add 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
- Stir in the minced garlic and cook for 1 minute until fragrant
- Add the rice and stir well, coating the grains with the sautéed aromatics
- Pour in the white wine and stir until it's completely absorbed by the rice
- Add the spinach-water mixture, the studded onion half, and the reserved celery leaves. Stir to combine
- Season with baking soda, 2 teaspoons of salt, and pepper to taste
- Secure the lid on the pressure cooker and turn the heat to high
- As soon as steam starts escaping from the valve, reduce the heat to medium and cook for 3 minutes
- Meanwhile, bring 1 cup of water to a boil in a kettle over high heat
- Turn off the heat. Carefully place the pressure cooker under cold running water until the 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 and the sautéed zucchini. Stir for about 5 minutes, adding the boiling water gradually if needed to maintain a creamy consistency
- Turn off the heat. Stir in the butter and crumbled gorgonzola cheese until well combined and creamy
- Taste and adjust seasoning with salt and pepper if necessary
- Prepare the walnut topping by finely chopping the toasted walnuts, golden raisins, and lemon zest together on a cutting board
- Serve the risotto immediately, garnished with fresh dill, extra crumbled gorgonzola, and the walnut topping
Observations
The pressure cooker green risotto is a speedy and practical take on the Italian classic, adapted for modern cooking. This recipe uses spinach and zucchini for color and flavor, resulting in a creamy, light dish. Making risotto in a pressure cooker saves time and effort, making it ideal for those seeking a satisfying and comforting meal without the fuss. A finishing touch with gorgonzola and walnuts elevates the dish, making it perfect for a special lunch or a quick weeknight dinner.
Ratings and comments