Beetroot risotto with horseradish

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Beetroot risotto with horseradish
Beetroot risotto with horseradish
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

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.


  1. Add the grated beetroot to your hot stock pan and keep it on a low heat.
  2. Gently fry the onions and garlic in a separate pan for five minutes.
  3. Add the rice and fry gently for another minute.
  4. Add a slug of white wine and let it evaporate.
  5. Then add the beetroot and stock a ladle at a time, allowing it to be absorbed before adding more.
  6. Continue for about 20 minutes on a low to medium heat or until the rice is cooked with a little bite still present.
  7. Add a bit more stock just at the end to get the right consistency and serve with a dollop of horseradish sauce on top.

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What's the sat fat in this dish I only eat up to 0.5to 8 sats per meal

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