Instant Pot Beet Risotto With Thyme & Goat’s Cheese
This delicious Instant Pot beet risotto is bursting with flavours and has the most beautiful colour that will impress your family or dinner guests.
Course Main
Cuisine Italian
Keyword Arborio rice, Beetroots, Italian, Risotto
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 438kcal
Ingredients
1medium onionfinely diced
1tablespoonbutter15 g
1teaspoonsea salt
1.5cupsarborio ricedo not wash!
½lb.beets1 large or 2 small beets, peeled and diced into small cubes
3clovesof garlicfinely diced
Zest of ½ lemon
3-4sprigs of fresh thymeleaves only, or 1 teaspoon dried thyme leaves
3.5cupsvegetable stock
To finish
Juice of ½ lemon
1.5oz.Parmesan cheesefinely grated (about ½ cup or 40 g)
½tablespoonbutter
Pinchof ground black pepper
To serve
2oz.chèvreor another soft goat’s cheese, broken into small pieces (60 g)
A few extra sprigs of thyme
Instructions
Turn on the Instant Pot and press the Sauté function key. Add the onions, butter and salt and cook for 3-4 minutes, stirring a few times, until softened.
Add the rice, diced beets, garlic, lemon zest and thyme leaves and stir through. Then add the vegetable stock and stir, making sure to scrape down any rice kernels from the walls of the pot.
Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press the Manual function key, making sure the IP is set to High Pressure, and adjust the timing for 5 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 5 minutes before using quick release to let off the rest of the steam.
Open the lid and stir in the Parmesan cheese, a little extra butter, lemon juice, and pepper.
Serve with crumbled goat’s cheese and extra sprigs of thyme on top.