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BEETROOT RISOTTO

BEETROOT & HORSERADISH RISOTTO

I love making risotto! Some are a bit intimidated by the idea of it, but it really is easy and the more you make it, the better you understand it and that is when it becomes second nature and you can cook it intuitively. The beetroot and horseradish are natural companions and work so well in this, and the colour is simply amazing!

Here's what you'll need

For the risotto:
  • ½ cup arborio rice
  • ¼ cup white wine
  • 1 cup chicken stock
  • 1 small onion
  • 3 cloves garlic
  • 3 strips bacon
  • 2 tbsp horseradish
  • ¼ cup pureed beets
  • ¼ cup fresh grated parmesan
  • 2 tbsp goat cheese
Here's how:
  1. sautee onions, bacon and garlic in a good nub of butter and olive oil until cooked and transluscent

  2. add arborio rice and currants and stir around a few minutes until it starting to colour slightly

  3. GENERAL TSO'S CHICKEN

  4. add white wine and stir

  5. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  6. ladle in heated chicken stock

  7. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  8. ladle in heated chicken stock

  9. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  10. keep doing this until the rice is still just slightly crunchy in the centre and soft outside, adding the beets, parmesan and horseradish with the last of the chicken stock...and you're ready

  11. the risotto should be runny and gooey, not stiff and dry

  12. garnish with some chives and goat cheese if you like

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