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    Beetroot risotto with horseradish and chard

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    Beetroot risotto with horseradish and chard

    • Gluten Free
    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 1 hour 35 minutes
    • Total time: 1 hour 55 minutes, plus cooling

    Serves: 4


    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. 

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    This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue


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