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Beetroot risotto

Category Noodles, rice, potatoes & legumes

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  • 25 minutes
  1. 1 onion
  2. 300 g risotto rice
  3. 200 ml beetroot juice
  4. 400 ml vegetable broth
  5. 150 g cooked beetroot (diced)
  6. 150 ml cream
  7. 75 g chopped parmesan
  8. 1 tbs grated horseradish (fresh or prepared)
  9. salt, pepper

1. Peel the onion, finely dice, and add to the pot.

2. Heat the pot on highest level up to the roasting window, switch to a low level and roast the onion.

3. Sauté the rice, pour the beetroot juice and broth over top. Stir everything, cover with Secuquick softline and close the lid.

4. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 7 minutes in the soft area.

5. At the end of cooking time, depressurize the pot and remove Secuquick. Stir in the diced beetroot, cream, Parmesan, and horseradish, season with salt and pepper until spicy.


  • If you want to eat it with meat, serve the risotto with crispy fried bacon chips.
  • It is very tasty when you serve the risotto with a little balsamic cream drizzled over top.

This recipe has been tested and approved by AMC.

Feedback on the recipe

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Cooking method

Roasting without added fat

Quick cooking

suitable for controlled coooking

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