Beetroot Risotto
Serves 2 (but easily scaled up)
I’ve been making a version of this for a while now, I’ve made it with vacuum packed pre-cooked beetroots (which I simply dice small and cook in with the rice) but the best version is with fresh, raw beetroot. The flavour and colour is unmatched.
I make this in my Instant Pot pressure cooker, but could be cooked traditionally or as an oven-baked risotto. It can easily be made vegan (see alternative ingredients below).
Ingredients:
1 tbsp Olive oil and/or butter
1 onion, finely diced
1-2 large raw beetroot, cleaned and coarse grated (or one pack of pre-cooked vacuum packed beetroot, finely diced)
150g arborio risotto rice
350ml vegetable stock (gluten-free/vegan as required)
Salt & Pepper
2 tbsp finely grated parmesan or nutritional yeast flakes
Step 1: Set the Instant Pot to sauté mode and add the oil/butter and onion to the pot. Stir frequently, until softened. Add the beetroot and rice and stir again for about a minute, before adding the stock along with a pinch of salt and pepper.
Step 2: Switch sauté mode off, put the lid on the Instant Pot and ensure the vent is set to sealing. Set the Instant Pot to Manual High Pressure and set for 6 minutes.
Step 3: Once the Instant Pot has completed its programme, switch off and do quick release, using a tea towel and wooden spoon to carefully open the vent. Once it has depressurised, remove the lid and stir through the parmesan/nutritional yeast. Serve immediately.