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    Home » Italian

    Instant Pot Beet Risotto

    Published: Feb 8, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 16 Comments

    265 shares
    Jump to Recipe

    Instant Pot Beet Risotto with Parmigiano-Reggiano, Golden Fried Garlic Chips, and Fresh Green Scallions makes a special occasion out of any dinner! This restaurant-worthy dish is made entirely in the Instant pot and takes the time-consuming step of continuously stirring the risotto out of the equation. Amaze yourself and your guests with a dish that’s surprisingly easy and ready in under 30 minutes!!

    red wine and beetroot risotto in a white bowl
    Jump to:
    • A Feast for the Eyes
    • The Inspiration for Red-Wine Beet Risotto
    • My Version
    • Beets
    • Step by step recipe
    • Serving
    • Recipe

    This recipe originally published in Feb 2017 has been updated with new photos, videos, and step by step recipe.

    A Feast for the Eyes

    There is no comparison to the sight of plump, creamy risotto in the most gorgeous shade of crimson red. Studded with contrasting golden garlic chips and spring-green scallions adds color, texture, and layers of flavor that make each bite an experience. This dish is 100% worth making and falling in with!

    The Inspiration for Red-Wine Beet Risotto

    I discovered this heavenly risotto while visiting Atlanta with my son and some friends for academic competitions. Since we’d never been to Atlanta before, we took some time to explore the city and, of course. check out some new restaurants. One place that really stood out was the Saltyard.

    The vibrant dining room only added to the enjoyment of a meal featuring seasonal tapas made with local ingredients. I remember practically drooling as dish after dish arrived! Butterbean guacamole bruschetta followed by street-cart-style corn, flash-fried Brussels sprouts, and my favorite: The Red Wine & Beet Risotto!

    close up photo of beet risotto garnished with fried garlic and scallions

    My Version

    The red wine enhanced the earthy sweetness of the beets and I was surprised by how well each ingredient stood out in the risotto. I knew I had to make this dish at home and I was excited to make a version that lived up to the original. But my priority was to create a dish that would be quick and easy enough for even the busiest home cooks to want to try.

    Beets

    Beets are high in fiber and full of vitamins, minerals, and antioxidants. They are a great source of folate and B vitamins. They also have anti-inflammatory properties, have been shown to help lower blood pressure, and protect brain health. The subtle sweetness and brilliant color they add to dishes are more reasons to add beets to your shopping list! 

    I buy beets quite often and I like to buy them with the greens still intact. The greens are delicious and super nutritious, high in Vitamins C and A. I sautée them and serve them with lentils for a very healthy and satisfying meal.

    beet roots with stems and leaves

    Step by step recipe

    • Turn the Instant Pot on Saute mode and heat oil. Add garlic slices and cook for 4-5 miniutes stirring frequently until they turn crisp and golden. Take the garlic slices out and keep them aside for garnishing. Add onions and cook for 1-2 minutes until translucent and soft. (photos 1 - 4)
    photos one through four showing sauteeing of garlic and onions in the Instant Pot
    • Add arborio rice and lightly toast for a minute stirring often. Stir in red wine, cooking for a minute as the wine reduces. Add broth, sliced beets, and salt. (photos 5 - 8)
    • Close the Instant Pot with the pressure valve to sealing. Pressure Cook(Hi) for 7 minutes followed by Natural Pressure Release. 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.
    photos nine through twelve showing pureed beets added to risotto
    • Add fresh ground pepper. Garnish with Parmigiano Reggiano, scallions and garlic slices. Enjoy hot!
    beet risotto served in a white bowl

    Serving

    The creamy, flavorful, and stunning beetroot risotto with a hint of red wine can be enjoyed with some freshly grated parmesan, scallions or parsley, fried garlic, and freshly ground pepper.

    Serve with grilled shrimp skewers or pan-seared scallops for a heartier meal.

    Did you enjoy this easy risotto in the Instant Pot? Do check out my aromatic saffron risotto recipe.

    Here are some more quick and easy Instant Pot Dinner Ideas:

    • Spinach Artichoke Mac and Cheese
    • French Onion Soup
    • Taco Pasta
    • Mulligatawny Soup
    • Pasta Fagioli

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    red wine and beet risotto in a white bowl
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    4.84 from 6 votes

    Instant Pot Red Wine & Beet Risotto

    Red Wine and Beetroot Risotto - A delicious, healthy and beautiful dish with creamy textures and delicate flavors from red wine, garlic, and beets.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: Italian
    Servings: 4
    Calories: 305kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 10 garlic cloves thinly sliced
    • 1 small yellow onion finely diced
    • 1 cup arborio rice
    • ½ cup red wine
    • 2 cups low sodium vegetable broth
    • 2 small beetroots peeled and quartered
    • ½ teaspoon kosher salt

    Garnish

    • 2 tablespoons Parmigiano Reggiano grated
    • 2 tablespoons scallions thinly sliced
    • ½ teaspoon black pepper freshly ground

    Instructions

    • Turn Instant Pot to Saute mode and heat oil. Add garlic slices and cook them until they turn golden and crispy stirring frequently. Take the garlic out and reserve, leaving the extra oil in the pot.
    • Add onions and cook for two minutes until they start to turn 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, beets, and salt.
    • Close the Instant Pot lid with the pressure valve to sealing. Pressure Cook (Hi) for 7 minutes followed by natural pressure release.
    • Open the Instant Pot and take out the beets using a pair of tongs. Blend to a smooth puree. Add the puree back to the Instant Pot and mix well. Add fresh ground pepper.
    • Garnish with Parmigiano Reggiano, scallions, and reserved garlic slices. 

    Video

    Nutrition

    Calories: 305kcal | Carbohydrates: 51g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 402mg | Potassium: 389mg | Fiber: 3g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 6.5mg | Calcium: 63mg | Iron: 3.1mg
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    Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Tasty Eats Ronit Penso says

      June 15, 2017 at 12:51 pm

      Such an original dish. Love the color and flavors. 🙂

      Reply
      • Archana says

        June 15, 2017 at 2:26 pm

        Thank you Ronit! It indeed is delish!

        Reply
    2. chefkreso says

      June 15, 2017 at 5:02 pm

      A new approach to beetroot, sounds lovely!

      Reply
      • Archana says

        June 15, 2017 at 5:31 pm

        Thank you!

        Reply
    3. Hans Susser says

      June 15, 2017 at 6:36 pm

      Archana, great Post as usual 🙂
      P.S.
      I prepare red beet risotto sometimes myself, here is a link to one version:

      https://chefsopinion.org/2014/11/06/steamed-cod-filet-with-red-beet-risotto-and-sugar-peas/

      Ciao 🙂

      Reply
      • Archana says

        June 16, 2017 at 7:52 am

        Hans, Thank you! I just read your version of beet risotto and it looks delish. Like you said, I do not know why this dish is not more common. And I loved your idea of serving with Cod. I am going to try that next time.

        Reply
        • Hans Susser says

          June 16, 2017 at 12:38 pm

          One great dish - so many versions 🙂 Cheers !

          Reply
          • Archana says

            June 17, 2017 at 8:10 am

            Thank you Hans!

            Reply
    4. Sumith says

      June 17, 2017 at 5:43 am

      Beautiful vibrant delicious risotto.

      Reply
      • Archana says

        June 17, 2017 at 8:16 am

        Thank you Sumith! Your plating is always so gorgeous!!

        Reply
    5. annika says

      June 24, 2017 at 8:28 am

      Lovely recipe, so perfect for adding some colour to the table!

      Reply
      • Archana says

        June 25, 2017 at 10:30 pm

        Yes! Nice festive color and tastes amazing too!

        Reply
    6. Kalbap says

      August 21, 2017 at 8:03 am

      Yes it is an easy and tasty side dish. We paired it with grilled lamb chops. I also upped the wine to a cup and half to reduce with the rice and it was very flavorful indeed!

      Reply
      • Archana says

        August 22, 2017 at 2:02 pm

        Hi Kalyani! Happy to hear that you enjoyed this pretty and yummy risotto! Grilled lamb sounds yummy!

        Reply
    7. HB says

      May 01, 2019 at 2:06 pm

      Made this today, it was very good. I halved the recipe and increased the broth by a quarter cup but otherwise followed the recipe exactly. Thanks for sharing!4 stars

      Reply
      • Archana says

        May 09, 2019 at 8:02 pm

        You are most welcome

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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