Beetroot Rice in a Pressure Cooker cannot be defined as a true risotto because the procedure is different, but I can assure you that it absolutely does not lose in taste. With this cooking method, you will save time and money, without neglecting the fact that you will almost entirely preserve the properties of the ingredients. I suggested using already cooked beetroot, but if you find it fresh, you can cook it in a pressure cooker for about 15/20 minutes, depending on the size. Are you afraid of cooking with a pressure cooker? Then you shouldn’t miss my article, where I explain how to use it safely: The Pressure Cooker and Its Use
I proposed this dish so vibrantly red because Valentine’s Day is approaching, but of course, it’s a recipe you can enjoy throughout the beetroot season. I really like them, and I eat them in many different ways.
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cups Carnaroli/Baldo rice
- 8.8 oz already cooked beetroot
- 3.5 oz leek
- 5.3 oz Taleggio cheese
- 3.5 oz grated Parmesan cheese
- 1 cup white wine at room temperature
- 2.1 cups water at room temperature
- 3 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
- 1 Immersion Blender
How to Prepare Beetroot Rice in a Pressure Cooker
Cut the pre-cooked beetroots into small pieces, place them in a bowl, and blend them with an immersion blender. If you prefer, you can also use a traditional blender. If necessary, add a tablespoon of water to make blending easier. Finely chop the leek so that it almost disappears during cooking.
Add the leek to the pressure cooker, add 3 tablespoons of extra virgin olive oil, and sauté for a minute.
Add the rice, toast it for one to two minutes, and then add the white wine. Once the wine has completely evaporated, add the beetroot purée, salt, and stir.
At this point, pour in the necessary water, close with the airtight lid, and lower the valve. Raise the heat and as soon as you hear a loud hiss, lower it to the minimum and cook for 4 minutes.
Before opening the pot, slowly raise the valve and let all the steam out.
Finish the preparation with Taleggio cheese cut into pieces and grated Parmesan cheese. After mixing all the ingredients well, ensure that the rice is not too dry. If needed, gradually add hot water until you achieve the optimal consistency.
Serve your Beetroot Rice in a Pressure Cooker hot, drizzling it with a bit of oil and more grated Parmesan cheese.
You can store the beetroot rice in the refrigerator for a few days in an airtight container.
However, I recommend making croquettes or a pie with it, because the leftover rice will become overcooked and will likely be sticky.
If necessary, you can shape it and freeze it, so you can reuse it in a different way when needed.
