This risotto is always present on the Brazilian menu. Moist and creamy, it’s delicious!


  • 2 tablespoons olive oil
  • 2 cloves of garlic, chopped
  • 1 medium onion, finely chopped
  • 5 skinless tomatoes, chopped (optional)
  • 1 finely chopped carrot
  • 1 red pepper, cut into cubes
  • ½ can of drained green corn
  • 1 cup parboiled rice (tea)
  • 1 and ½ cups cooked broccoli, chopped
  • Salt to taste
  • 1 cup (tea) of water
  • ½ cup of white wine
  • 2 tablespoons chopped green chilli
  • ½ can of canned peas, drained
  • Green or black olives, pitted, cut into slices (optional)

Preparation Mode

  1. In a pressure cooker, heat the oil and sauté the garlic and onion.
  2. Add the tomato, carrot, pepper, corn, rice, broccoli, salt, water and wine.
  3. Close the pan, place over low heat, and cook for 3 minutes, from the start of boiling.
  4. Turn off the heat and wait for the pressure to release naturally.
  5. Add the peas, parsley and olives to the risotto.
  6. Serve immediately.

Mom Tips

Risotto does not require accompaniment, but it can be accompanied as long as it does not overpower or interfere with the flavor of the main dish.

This recipe can be accompanied by lightly seasoned and grilled fillet.

See also the beetroot risotto recipe


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