- Preheat oven to 200c/Gas 6 and place a large roasting tray on the top shelf to warm it up
- Peel and cut the beetroot into 1-2cm dice. and toss it with olive oil. Season. Tumble into the warmed tray. and 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 it untill its tender. Add the rice. Let it crackle and pop for a few mins. Splash in the wine 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 the heat to a simmer. Feed the stock to the rice bit by bit untill the timer goes off.
- Mix your freshly peeled and grated horseradish through your crème fraîche. Start with 1 table spoon 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).
Duration It takes 20 mins to prepare and 35 mins to cook.
Ingredients For a serving of 4 guests
1 litre of stock (chicken or veg for a classic risotto), simmering
1-2 tbsp freshly grated horseradish
200g crème fraiche
A handful of fresh chervil
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
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)
