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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 431.1
  • Total Fat: 14.1 g
  • Cholesterol: 14.9 mg
  • Sodium: 1,543.7 mg
  • Total Carbs: 64.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 8.5 g

View full nutritional breakdown of Multi-cooker beetroot risotto calories by ingredient
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Multi-cooker beetroot risotto

Submitted by: BUBBLYFISH
Multi-cooker beetroot risotto

Introduction

A lovely pink risotto with a delicious rich flavour. A lovely pink risotto with a delicious rich flavour.
Number of Servings: 4

Ingredients

    Butter, salted, 25 grams
    Olive Oil, 2 tbsp
    Beets, fresh, 400 grams
    Onions, raw, 1 medium
    Garlic, 2 cloves
    Thyme, fresh, 1 tsp
    Vegetable or Chicken Broth, 900 mL (water and stock cube works fine too)
    Arborio Rice For risotto, 250 grams
    White Wine, 125 mL
    Yogurt, plain, low fat, 100 grams
    Parsley, 1 tbsp finely chopped

Directions

Set cooker to Fry for 10 minutes.

Saute onion, garlic and beet for 5 mins. Add rice, stir well and continue saute with closed lid until cooker beeps.

Set cooker to Express Rice, add remaining ingredients except yogurt and parsley and cook until cooker beeps.

Test for doneness and cook a few more mins with extra water if required.

Serve with a dollop of the yogurt and sprinkle with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user BUBBLYFISH.






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