Since self-isolation began, I’ve been getting a CSA box to avoid extra grocery store trips and to support a local farm. It’s been lovely, but on our third delivery of beets, we were a little sick of roasted beets and beet salad. Enter beet risotto! I used my base Instant Pot risotto recipe found here and added beets, which lent the dish a beautiful ruby color. See below for details—beets last a long time in the fridge, making them a nice option for quarantine cooking!
Instant Pot Beet Risotto
1 small bunch beets with greens (greens are optional)
3 whole garlic cloves, unpeeled (plus more garlic below)
1 small yellow or white onion, diced
2 garlic cloves, minced
1 glug dry white wine or dry vermouth
1 cup short-grained white rice
2 1/2 cups chicken or vegetable stock
Salt and pepper
2 heaping tablespoons grated parmesan cheese, plus more for serving
- Preheat the oven to 400 degrees. Trim the stems off the beets and wrap in foil with a drizzle of oil. Wrap the whole garlic cloves in a small piece of foil with a little oil. Place everything on a baking sheet.
- Roast for 30-45 minutes, or until a paring knife is easily inserted into the beets. Let cool for a few minutes until safe to handle.
- Turn on the Sauté function on the pressure cooker. Once hot, add a glug of oil followed by the onion. Sauté for 3 to 4 minutes, until the onion is translucent. Add half of the minced garlic and cook for 1 minute. Add the wine and cook for 3 to 5 minutes, or until the alcohol smell has cooked off and almost all of the wine has evaporated.
- Turn off the Sauté function. Add the rice and broth. Season with salt and pepper and stir. Secure the lid.
- Cook at high pressure for 7 minutes and use a quick release.
- Meanwhile, sauté the greens (optional). Heat a little olive oil over medium heat. Remove any tough stems and roughly chop the greens. Add to the hot pan along with the rest of the minced garlic. Season with salt and pepper. Toss, sautéing until tender. If desired, add a splash of stock or water for more tender greens. Turn off the heat.
- Peel the beets (the peel should easily slip off the roasted veggies). Grate one and chop the rest. Squeeze the roasted garlic cloves out of their peels and mash.
- Once the rice is done cooking, add the roasted garlic and grated beet and stir well for a creamy texture and bright color. Add the parmesan, cooked greens, and most of the chopped beets and stir. Taste for seasoning.
- Serve topped with the remaining chopped beets and more parmesan.
P.S. This recipe works well with short-grain brown rice, too. Follow the recipe as written except cook at high pressure for 25 minutes.
P.P.S. If you don’t absolutely need the roasted garlic in this recipe, you could also cook the beets in the pressure cooker.