Multi-cooker beetroot risotto
- Minutes to Prepare:
- Minutes to Cook:
- 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 gramsWhite Wine, 125 mL Yogurt, plain, low fat, 100 grams Parsley, 1 tbsp finely chopped
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.
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.
Nutritional Info 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
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