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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.
Servings: 4
Calories: 305kcal
Equipment
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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