Beetroot and Stracciatella Risotto, a creamy and delicious first course, perfect for an everyday lunch or with friends and family. The recipe is quick to prepare, because it is made with a pressure cooker. Those who know me know that I adore risottos, but even more, I love preparing them with this cooking method. Much more practical than the traditional one, because it allows you not to give up the creaminess of a good risotto when you have less time to spend at the stove. I confess that I had never tried beetroot and this is the second time I’m eating it, after using it to prepare pasta. Skeptical from the beginning and as I always have been, I initially struggled with the idea of trying it. If you have been in the same situation, I recommend you make amends by trying this risotto with a very particular color, but at the same time extremely tasty.
It looks like a painted picture, its colors will already conquer you at first sight, but you will fall in love with its taste! Creamy and delicate, this is a risotto for a special proposal with few ingredients. To prepare it, it takes very few minutes: the only thing to focus on is blending a part of the already cooked beetroot with a little broth, to obtain a bright-colored cream, which will make this first course unique. To keep the characteristic color vibrant, I recommend gradually adding this cream. Half, in fact, should be added at the beginning or even halfway through cooking, while the rest for last, at the moment of creaming. The perfect combination to surprise both visually and with the taste will be to add some spoonfuls of blended stracciatella, to make it more fluid. And now let’s go to the kitchen together, because the beetroot and stracciatella risotto in pressure cooker will be ready in a click!
If you’re interested in other risotto recipes, also read:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 503.04 (Kcal)
- Carbohydrates 72.59 (g) of which sugars 7.22 (g)
- Proteins 12.44 (g)
- Fat 15.42 (g) of which saturated 2.69 (g)of which unsaturated 1.09 (g)
- Fibers 2.87 (g)
- Sodium 1,635.67 (mg)
Indicative values for a portion of 412 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 320 g Carnaroli rice
- 250 g red beets, cooked, boiled
- 50 g red onion
- 30 g extra virgin olive oil
- 100 g white wine
- 1000 g vegetable broth
- 100 g stracciatella
- 30 g grated Parmesan cheese
- salt (to taste)
Tools
- Pressure Cooker
- High-sided Saucepan
- Cutting Board
- Knife
- Hand Blender
Steps
First, prepare the vegetable broth and set it aside. Then, cut the beetroot into cubes and transfer it into a hand blender cup. Add a little broth and blend until you obtain a smooth and homogeneous cream. Clean an onion, chop it, and sauté it in the pan with oil over low heat until it wilts. Add the rice and toast it over high heat for a couple of minutes. Then deglaze with white wine, letting the alcohol evaporate.
Next, add the hot broth, half the beetroot cream and adjust the salt. Close the pressure cooker and bring it to maximum power. From the start of the whistle, cook for 4 minutes. Of course, cooking times are indicative and should be adapted to the type of pressure cooker you own. After the cooking time, gradually release the steam and open the pressure cooker. After cooking, the risotto will become very light, almost pinkish. This is normal, and it is precisely for this reason that the beetroot cream is added little by little.
Stir in the remaining beetroot cream and the grated cheese. Mix until both ingredients are incorporated.
Place the stracciatella in a clean tall glass and blend it with the hand blender. If you prefer, you can add a little milk or cream. Distribute the stracciatella cream and serve at the table.
Storage and Tips for Beetroot Risotto
The beetroot and stracciatella risotto is best enjoyed immediately after cooking, to retain its creaminess.
FAQ Questions and Answers for Beetroot and Stracciatella Risotto
What can I substitute for stracciatella?
Alternatively to stracciatella, you can use burrata or stracchino.
