- 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
Multi-cooker beetroot risottoSubmitted by: BUBBLYFISH
IntroductionA lovely pink risotto with a delicious rich flavour. A lovely pink risotto with a delicious rich flavour.
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
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.