4 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 shallot, diced
2 1/2 tablespoons Beet Powder divided
Sea salt and freshly ground black pepper, to taste
2 1/4 cups chicken broth (or veggie)
1 cup arborio rice
Goat cheese for garnish
Whisk 1 1/2 tablespoons of beet powder into the chicken broth.
Set a 6-qt Instant Pot to the high saute setting. Melt 2 tablespoons butter; add garlic and shallot and cook, stirring often, until shallots have become translucent, about 1 -2 minutes.
Stir in chicken broth, and arborio rice. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Do not let natural release, risotto will be mushy!
Stir in remaining 1 tablespoon beet powder and 2 tablespoons butter. Stir until well incorporated. Serve immediately, Garnish with goat cheese.
Have all your ingredients ready before making the risotto, since it cooks so quickly. Do the QUICK RELEASE (be careful of the steam) If you let the instant pot do a natural release your risotto will be mushy! This is one item you do not want to make ahead of time, you want to make it when you are ready to serve and eat.
Also great garnished with Bella’s Orange Basil Butter