Beetroot risotto

SERVES 4 PREP AND COOK TIME 1 HOUR 10 MINUTES (+ COOLING TIME)

3 medium (600g) beetroot

1 litre (4 cups) hot chicken stock or vegetable stock

20g butter

1 tablespoon extra virgin olive oil

1 medium (150g) onion, chopped finely

2 cups (400g) arborio rice

1 cup (250ml) white wine

1 ½ cups (125g) finely grated parmesan

1 tablespoon horseradish cream

chopped fresh chives, to serve

1 Preheat the oven to 180°C (160°C fan-forced). Wash beetroot well. Wrap beetroot in foil; place on an oven tray. Bake for about 1 hour or until the beetroot is soft. Cool.

2 Meanwhile, bring the stock to a simmer, covered, in a medium saucepan. Heat the butter and oil in a large heavy-based saucepan over a medium heat. Cook onion, stirring, for 5 minutes or until soft. Add the rice; cook, stirring, for a minute or two until well coated. Add the wine and stir until it is absorbed.

3 Start adding the hot stock, a ladleful or two at a time. With each addition of stock, stir constantly until the liquid has been absorbed. Keep adding the stock gradually and stirring constantly for about 20 minutes or until almost tender.

4 Meanwhile, unwrap beetroot and remove skins. Chop the beetroot and blend or process until almost smooth, adding some water if necessary.

5 Stir the beetroot puree into the risotto and any remaining stock and cook, stirring, for a further 5 minutes or until the rice is tender. Season to taste. Just before serving, stir in half the parmesan.

6 Spoon risotto into bowls and top with horseradish cream, chives and remaining parmesan.

Not suitable to freeze or microwave.