Beetroot Rice in Pressure Cooker cannot be called a real risotto, because the process is different, but I assure you it does not lose any of its taste. With this cooking method, you will save time and money, while retaining almost all the ingredients’ properties. I suggested pre-cooked beetroot, but if you find it fresh, you can cook it with the same method in the 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 red in color because Valentine’s Day is approaching, but of course, it’s a recipe you can enjoy throughout the seasonal period of beets. I like them a lot, and I eat them in many different ways.
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz Carnaroli/Baldo rice
- 9 oz pre-cooked beetroot
- 3.5 oz leek
- 5 oz Taleggio cheese
- 3.5 oz grated Parmesan cheese
- 2 cups room temperature white wine
- 2 cups cups room temperature water
- 3 tbsp 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 Pressure Cooker
Cut the pre-cooked beetroots into pieces, put 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 it easier to blend them. Finely chop the leek so that it almost disappears during cooking.
Put the leek in the pressure cooker, add 3 tablespoons of extra virgin olive oil, and sauté for a minute.
Add the rice, toast it for one or two minutes, then deglaze with the white wine. Once the wine has completely evaporated, add the beetroot puree, salt, and stir.
At this point, also pour in the required water, close with the hermetic 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, gently raise the valve and release all the steam.
Finish the preparation with the Taleggio cheese cut into pieces and the grated Parmesan cheese. After mixing all the ingredients well, make sure the rice is not too dry. If it is, add hot water little by little until you achieve the optimal consistency.
Serve your Beetroot Rice in Pressure Cooker hot, drizzling with a little oil and more grated Parmesan.
You can store the beetroot rice in the refrigerator for a few days in an airtight container.
However, I recommend making croquettes or a timbale with it, as the leftover rice will have overcooked and will likely become sticky.
If necessary, you can shape it and freeze it, so you can reuse it in a different way when needed.
