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!

Beetroot Risotto

  • Servings: 2 people
  • Difficulty: Easy
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Ingredients

  • 2 large beetroots⁣
  • 1 onion diced ⁣
  • 2 cloves of garlic diced⁣
  • 6 mushrooms diced⁣
  • 1 cups of arborio rice⁣
  • 3 cups of vegetable stock⁣
  • 3/4 cup of white wine⁣
  • 1 Tbsp dried thyme⁣

Directions

  1. Roast 1/2 a beetroot for the top, optional*⁣
  2. Using the sauté mode on the pressure cooker, sauté the onion, garlic and the other 1 1/2 diced beetroot for a few minutes until soft. ⁣
  3. Add the mushrooms and thyme for another 2 minutes until soft. ⁣
  4. Pour in the white wine for another minute.
  5. Add the rice and stock, close the lid, use the pressure cooker mode and cook for 15 minutes.
  6. 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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