Dinner

Multi-cooker beetroot risotto is for Dinner.

Multi-cooker beetroot risotto takes 30 minutes to prepare.

Multi-cooker beetroot risotto takes 45 minutes to cook.

Multi-cooker beetroot risotto makes 4 servings.

The ingredients for Multi-cooker beetroot risotto are:

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 grams
White Wine, 125 mL
Yogurt, plain, low fat, 100 grams
Parsley, 1 tbsp finely chopped

Here is how you make Multi-cooker beetroot risotto:

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: 4Recipe submitted by SparkPeople user BUBBLYFISH.

The nutritional information for Multi-cooker beetroot risotto is:

• Servings Per Recipe: 4
• 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