- 4 medium-sized beetroot
- A splash of olive oil
- Sea salt and freshly ground pepper
- 1 onion or 2 leeks (whites and light green), finely chopped
- 200g risotto rice
- A wine glass of white wine or cider (optional)
- 1 ltr stock (chicken or veg for a classic risotto), simmering
- 1-2 tbsp freshly grated horseradish
- 200g crème fraiche
- A handful of fresh chervil (or any herb you like)
Prep: 15 mins | Cook: 30 mins
1. Preheat oven to 200°C/Gas 6. Place a large roasting tray on the top shelf to warm up.
2. Peel and cut the beetroot into 1-2cm dice. Toss with olive oil. Season. Tumble into the warmed tray. Roast for 25 mins or till tender and the edges colour up.
3. Heat a splash of olive oil in a large pot over medium heat. Add the onion. Gently cook till tender. Add the rice. Let it crackle and pop for a few mins. Splash in the wine (if using, it adds great flavour) and let the rice guzzle it up. Add pepper. Cook for a min or two before the first ladle of stock. Set a timer for 20 minutes. Lower heat to a simmer. Feed the stock to the rice bit by bit till the timer goes off.
4. Mix your freshly grated horseradish (peel before grating!) through your crème fraîche. Start with 1 tbsp and add more to taste.
5. Once the risotto is nearly done, fold in the roasted beetroot and half the crème fraîche. Taste. Adjust seasoning. Add a tiny bit more stock, if needed. You want your risotto to have a nice creamy texture and not be too thick.
6. Divide between plates. Finish each bowl with a swirl of horseradish crème fraiche, an extra dusting of freshly grate horseradish if you like, more pepper and chervil (or any herb you fancy).