Beetroot risotto with horseradish
Skill level: Bit of effort
This bright and colourful dish really showcases beetroot’s stunning purple colour. Adding the beetroot to the stock turns the rice a deep red colour, which contrasts perfectly with the white horseradish sauce. The horseradish cuts through the earthy beetroot flavour making this a dish to impress with. Dress it with some salad leaves such as pea shoots for contrast. This is a dish that definitely looks harder than it is. One word of advice though is to where plastic gloves or use a carrier bag when grating the beetroot to stop your hands from changing colour.
- 4-5 fresh raw beetroot, peeled and grated
- 1 litre chicken or veg stock
- 250g risotto rice
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- White wine
- Olive oil
- Horseradish sauce
This risotto also goes very well with some tart goats cheese.
- Add the grated beetroot to your hot stock pan and keep it on a low heat.
- Gently fry the onions and garlic in a separate pan for five minutes.
- Add the rice and fry gently for another minute.
- Add a slug of white wine and let it evaporate.
- Then add the beetroot and stock a ladle at a time, allowing it to be absorbed before adding more.
- Continue for about 20 minutes on a low to medium heat or until the rice is cooked with a little bite still present.
- Add a bit more stock just at the end to get the right consistency and serve with a dollop of horseradish sauce on top.