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A stunning pink number peppered with horseradish crème fraîche, and softened with some fresh herbs.
Preheat oven to 200c/Gas 6. Place a large roasting tray on the top shelf to warm up.
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.
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 untill the timer goes off.
Mix your freshly grated horseradish (peel before grating!) through your crème fraîche. Start with 1 tbsp and add more to taste.
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.
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).
All to be sourced organic where possible
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