Creamy Beetroot Risotto
You will need:
2 tablespoons butter
2 spring onions, trimmed and sliced
2 garlic cloves, crushed
2 cups Arborio or carnoroli rice
½ cup white wine
400g beetroot, peeled and grated
½ teaspoon caraway seeds
5 ½ cups hot liquid vegetable stock
salt and freshly ground black pepper
½ cup freshly grated Parmesan cheese
¼ cup sour cream
- Heat the pressure cooker over a medium heat. Add the butter and sauté the onion and garlic until soft. Add the rice and cook while stirring for another 2 minutes.
- Pour in the wine, beetroot, seeds and stock. Put the lid on the pressure cooker and lock it into place. Set to high pressure (2). Bring up to pressure and maintain that pressure for 6 minutes. Remove from heat and allow pressure to reduce naturally.
- Remove lid, season with salt and pepper to taste and stir through the cheese. Serve with a dollop of sour cream.
Tip: For gluten free be sure to check the stock and sour cream are gluten free.