Name: Beetroot risotto with horseradish recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
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

By GoodtoKnow

published 2 July 19

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

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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.

Top Tip for making Beetroot risotto with horseradish

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

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