Beetroot risotto with horseradish recipe

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

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.