RECIPE: Beetroot risotto with horseradish

Risotto (from the Italian word riso, which means "rice") is a creamy rice dish cooked with stock and white wine. Arborio rice is, of course, the grain of choice in this cuisine. This is due to its high content of amylopectin starch, which is responsible for the creamy texture of risotto.

Although Arborio rice is recommended, I have used Japanese and normal white rice before. The Arborio rice that I used here is Gallo Arborio Rice.

The gorgeous purple hue of the beetroot is well highlighted in this vibrant and colorful meal. When the beetroot is added to the stock, the risotto rice turns a rich scarlet hue, which contrasts well with the white horseradish sauce. 

The horseradish cuts through the earthy beetroot flavor, making this dish fantastic. This Beetroot risotto with horseradish appears to be more challenging than it actually is. The beetroot had to be cooked for about 40 minutes before it was tender enough to purée.

I added IKEA meatballs to mine because I thought it would be too plain.

Beetroot, arborio rice, white wine, horseradish sauce, and feta cheese bought from redmart at Lazada. Super convenient and I can choose when I want it to be delivered provided there are available slots! No need to go out at all.

Ingredients

1 fresh raw beetroot, peeled and cut into cubes

2 cups chicken or veg stock

1 cup risotto rice

1 garlic cloves, finely chopped

White wine

Olive oil

Horseradish sauce

Feta Cheese

How to boil beetroot:

1) Bring a large pot of well-salted water to a boil

2) Wash the beets.

3) Add the beets once the water has reached a boil. Cook for 20 to 40 minutes, or until pierced with a knife. Smaller beets require 20 minutes to cook, medium beets 30 minutes, and giant beets 40 minutes or more to cook.

4) Allow the beets to cool for a few minutes before rinsing them and rubbing the skins off with your fingers.

5) Season to taste with salt.

Directions:

1) Cook the garlic and pine nuts with olive oil over low heat for around 1 minute or until they're brown.

2) Place these into the blender with the beetroot, olive oil, and balsamic vinegar until they're smooth. Season with salt. 

3) In a pan, gently cook the garlic till golden brown.

4) Add the rice and cook for another minute on low heat.

5) Pour in a splash of white wine and wait for it to evaporate.

6) Then, a ladle at a time, add the beetroot and stock, allowing it to absorb before adding more.

7) Cook for another 20 minutes on low to medium heat, or until the rice is cooked but still has a bite to it.

8) Just before serving, add a little more stock to reach the proper consistency, and garnish with a dollop of horseradish sauce and grated feta cheese to round up the flavor. You can add parmesan cheese, but Personally, I prefer the sharp saltiness of the feta.