Beetroot Risotto

Beetroot Risotto

I normally make my risotto the traditional way in a saucepan but after making it in the pressure cooker I’ll never look back! This beetroot risotto recipe is so quick and easy! Awesome for meal prep or feeding a big family. Just simply double the recipe!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 2

Ingredients

  

1x2x3x

• 2 large beetroots⁣
• 1 onion diced ⁣
• 2 cloves of garlic diced⁣
• 6 mushrooms diced⁣
• 1 cups of arborio rice⁣
• 3 cups of vegetable stock⁣
• ¾ cup of white wine⁣
• 1 tbsp dried thyme⁣

Instructions

 

• Roast ½ a beetroot for the top, optional*⁣
• Using the sauté mode on the pressure cooker, sauté the onion, garlic and the other 1½ diced beetroot for a few minutes until soft. ⁣
• Add the mushrooms and thyme for another 2 minutes until soft. ⁣
• Pour in the white wine for another minute.
• Add the rice and stock, close the lid, use the pressure cooker mode and cook for 15 minutes.
• Release the pressure, take the lid off and enjoy!⁣

Notes

If you don’t have a pressure cooker you can still make this recipe! Just use a saucepan and add the stock in parts and allow the rice to absorb each bit before adding more stock. Just remember to keep stirring!

Recipe Creator

Name: Jessica

Country: Australia

More from Jessica Wicks: @_happyherbivore

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