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Beetroot risotto with horseradish and chard
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500g beetroot, peeled
1 tbsp olive oil
730ml vegetable stock
30g unsalted butter
½ red onion, finely chopped
250g carnaroli risotto rice
125ml dry white wine
100g spinach or young chard leaves (stalks trimmed)
1 tsp hot horseradish
4 tbsp parmigiano reggiano, finely grated
100g soft goats’ cheese
1. Preheat the oven to 190˚C, gas mark 5. Halve the beetroots if large, toss with the oil, season and space out on a baking sheet. Cover loosely with a sheet of foil and bake for 50 minutes-1 hour, until tender when pierced with a knife. Set aside and, when cool enough to handle, cut into 1cm cubes.
2. In a blender, purée 1 /3 of the beetroot cubes with 30ml stock. Set aside. Put the remaining 700ml stock in a saucepan and bring to a gentle simmer. Put 15g butter in a large saucepan set over a medium heat. Stir in the onion and cook for 5 minutes, until softened, but not coloured.
3. Add the rice and stir to coat. Cook for 1 minute, until translucent, then add the wine, stirring until almost evaporated. Add a ladle of stock and bubble, stirring until it is almost absorbed. Keep adding stock, a ladle at a time, stirring until absorbed, for 15 minutes. Then stir in the beetroot purée and remaining cubes and cook for 1-2 minutes. The rice should be cooked, but still have a little bite.
4. Stir in the spinach or chard, then take off the heat and stir in the horseradish, parmesan and remaining 15g butter. Cover and leave for 5 minutes to wilt the greens. Divide between shallow bowls and dot with the goats’ cheese.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 2187kJ
This recipe was first published in August 2017.