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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).