Red Wine & Beetroot Risotto – Instant Pot Recipe

Name: Red Wine & Beetroot Risotto – Instant Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 8-10 garlic cloves, thinly sliced; 1/2 cup yellow onion, diced; 1 cup arborio rice; 1/2 cup red wine; 2 cups vegetable broth , low sodium; 2 medium beets, peeled and sliced in to 3-4 pieces each; 1/2 teaspoon salt; 2 tablespoons Parmigiano Reggiano, grated; 2 tablespoons scallions, sliced; 1 teaspoon black peppercorn

Servings: persons

1 tablespoon extra virgin olive oil
8-10 garlic cloves, thinly sliced
1/2 cup yellow onion, diced
1 cup arborio rice
1/2 cup red wine
2 cups vegetable broth , low sodium
2 medium beets, peeled and sliced in to 3-4 pieces each
1/2 teaspoon salt
2 tablespoons Parmigiano Reggiano, grated
2 tablespoons scallions, sliced
1 teaspoon black peppercorn

1
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.
2
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.
3
Add broth, sliced beets, and salt.
4
Close Instant Pot with the pressure valve to sealing. Cook in Manual(Hi) for 7 minutes followed by NPR.
5
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.
6
Garnish with Parmigiano Reggiano, scallions and garlic slices.

528

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 8-10 garlic cloves, thinly sliced, 1/2 cup yellow onion, diced, 1 cup arborio rice, and more.

Yes, Red Wine & Beetroot Risotto – Instant Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine & Beetroot Risotto – Instant Pot

How did you like this recipe?

Frequently Asked Questions