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Red Wine & Beetroot Risotto - Instant Pot
Red Wine and Beetroot Risotto - A delicious, healthy and beautiful dish with creamy textures and delicate flavors from red wine, garlic, and beets.
- 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.Heat oil and add 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 the Instant Pot with the pressure valve to sealing. Cook on Manual/Pressure Cook(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. Enjoy hot!
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