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.