Beetroot Risotto with Prawns and Horseradish

I’ve recently made this risotto for a dinner with the girls and it turned out to be a very successful dish. Considering that the ingredients are slightly unusual for a risotto, they work so well together. Rich and smooth without an overpowering beetroot flavour, and a pretty dish to serve.

 BEETROOT RISOTTO WITH PRAWNS AND HORSERADISH

(Adapted from ‘Dinner at mine’ by Annie Nochols)

Ingredients:

About 800g small raw beetroots

50g butter

2-4 tablespoons olive oil

1 onion, chopped

3 celery sticks, chopped

2 carrots, chopped

1 large tomato or 2 small ones, chopped

1.5 litres chicken or vegetable stock

400g risotto rice

200ml dry white wine

250g cooked peeled prawns

fresh dill to garnish

3-4 teaspoons creamed horseradish

250ml soured cream to serve (optional)

Method:

  1. Preheat your oven to 190C. Clean the beetroots, leaving the skin on, trim any stringy roots. Wrap up each beetroot in foil and bake for about an hour or until tender. When cooked, remove the beets from the oven, let it cool before peeling away the skin. Grate the beetroots and set aside.
  2. For the risotto, heat the butter and the olive oil together in a large heavy-bottomed pan, add the chopped onion, celery, carrots and cook them on a moderate heat until golden colour and well softened.
  3. Then add the chopped tomatoes and continue to cook for another few minutes.
  4. Meanwhile, place the stock in another pan and bring to just below boiling point; keep on the heat.
  5. Add the rice to the vegetable and cook for about 3 minutes or until the grains are slightly translucent. Add the wine and keep stirring until all of the liquid has been absorbed. Now add the grated beetroots.
  6. Then add a ladleful of the hot stock, stir in well and reduce the heat. Keep adding the stock, one ladleful a time, stirring and making sure that each ladleful has been absorbed before adding the next. You don’t need to stir the risotto all the time, but just make sure that it’s not sticking. Continue to cook until the rice is ready and very slightly al dente. 
  7. Once risotto is cooked, remove the pan from the heat, check for seasoning, cover and leave to stand for 5 minutes.
  8. For the garnish, mix soured cream with the horseradish, chop the dill. (If you prefer, you can add horseradish straight to the risotto and omit soured cream.)
  9. To serve, spoon the risotto into bowls and top with the prawns, chopped dill and horseradish cream.
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