Beetroot risotto with horseradish Recipe

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serves:

4

Skill:

medium

Prep:

15 min

Cooking:

25 min

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.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

This risotto also goes very well with some tart goats cheese.