Red Wine & Beetroot Risotto – I first tasted this heavenly risotto a few weeks back at the Saltyard restaurant in Atlanta! Anything with words beetroot and risotto is something I would want to try and I was pretty surprised with the delicate and distinctive flavors of this gorgeous dish.
My son and I were visiting Atlanta for academic competitions with some friends. We all had a great time watching the competitions and were proud to come home with a few medals. While in Atlanta, we got to spend few evenings dining out as we explored the beautiful city.
One evening we dined at the Saltyard restaurant that had a very engaging atmosphere. They offered a wide selection of diverse cuisine cooked from locally sourced ingredients. As we sat down at the relaxed and vibrant dining room, we were impressed by all the seasonal dishes on their tapas menu. Butterbean guacamole bruschetta, street-cart-style corn, flash fried Brussels (drooling), we savored every dish as it arrived. The presentation, the ingredients, and the taste were all on the mark.
My favorite was the red wine and beetroot risotto, cooked with seasonal tender spring peas, beetroot, lemon oil and garnished with Parmigiano-Reggiano, golden fried garlic chips, and fresh dill. Every bite of that creamy risotto was packed with the distinct flavor of the fresh ingredients, and with a beautiful creamy texture of arborio rice cooked to perfection with the hint of red wine.
When I came home, trying out the beetroot risotto in my instant pot was on my to-do list. I usually buy beetroots with leaves, that I saute with some Indian spices for a healthy side dish or stir-fry with lentils.
Peel and slice each beetroot into 3-4 slices. These sliced cook tender in the instant pot in about 7 minutes of high-pressure cooking time.
Start with garlic, and a lot of it, thinly sliced. Turn the Instant Pot on Saute(More) mode and once the hot sign displays, cook them in olive oil for 4-5 mins stirring frequently until they turn crisp and golden. Take the garlic slices out and keep aside for garnishing. I then cook the risotto in the same garlic infused the oil. The result is creamy, flavorful and stunning beetroot risotto with a hint of red wine that can be enjoyed with some freshly grated parmesan, scallions or parsley, fried garlic and freshly ground pepper.
Here is my version of the Red Wine and Beet Root Risotto in Instant Pot, inspired from the saltyard restaurant:
- 1 tablespoon extra virgin olive oil
- 8-10 garlic cloves thinly sliced
- 1 small onion diced
- 1 cup arborio rice
- 1/2 cup red wine
- 2 cups low sodium vegetable broth
- 2 medium beetroots peeled and sliced
- 1/2 teaspoon salt
- 2 tablespoon Parmigiano Reggiano grated
- 2 tablespoon scallions thinly sliced
- 1 teaspoon black peppercorn ground
Turn Instant Pot to Saute(more) mode. Once the hot sign displays, add oil and garlic. Cook garlic, until they turn golden and crispy stirring frequently. Take the garlic out and keep aside, leaving the extra oil in the pot.
Add onions and cook for 1-2 mins until translucent and soft. Add rice and lightly toast for a minute stirring often. Add red wine and mix well, cooking for a minute as the wine reduces.
Add broth, sliced beets, and salt.
Close Instant Pot with the pressure valve to sealing. Cook in Manual(Hi) for 7 minutes followed by NPR.
Open the Instant Pot and take out the beets in a small blender. Blend to a smooth puree and put the puree back in the Instant Pot. Mix well. Add fresh ground pepper.
Garnish with Parmigiano Reggiano, scallions and garlic slices.