iresiphi yase-Brazilian
Irisotto eluhlaza esheshayo nge-pressure cooker (Risoto verde)
Irisotto eluhlaza enokhilimu, enesipinashi ne-zucchini, iphekwe ngokushesha nge-pressure cooker.
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Izithako
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
Ungazithola kuphi izithako
Thola isipinashi, zucchini, celery ne-dill emashalofini emifino; i-gorgonzola ivame ukuba esigabeni soshizi, ama-walnut kumantongomane.
Indlela yokulungiselela
- 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
Okubonwayo
Le risotto eluhlaza ye-pressure cooker iyindlela esheshayo nesebenzayo yeresiphi yaseBrazil egcina umoya we-risotto. Isipinashi ne-zucchini zinika umbala nokunambitheka, kanti i-gorgonzola, i-dill nama-walnut kuyenza ibe nokhilimu.
Izilinganiso namazwana