Risotto with beetroot and horseradish

Beetroot and Horseradish Risotto

Risotto is a classic Italian dish, known for its creaminess and rich flavor, capable of transforming any meal into a true feast for the senses. Today, I invite you to discover a risotto recipe that combines the natural sweetness of beetroot with the spicy aroma of horseradish, all in a delicious and healthy vegan dish. Perfect for meatless Mondays or for anyone looking to explore plant-based flavors in a unique way.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4

Ingredients:
- 4 tablespoons extra virgin olive oil
- 1 large red onion, finely chopped
- 3 garlic cloves, crushed
- 400 g risotto rice (a variety like Arborio or Carnaroli is ideal)
- 1.3 l vegetable broth
- 425 g cooked beetroot, diced
- 4 tablespoons fresh dill, chopped
- 1-2 tablespoons grated horseradish (depending on how spicy you want the risotto)
- 50 g walnuts or almonds, chopped
- Salt and pepper, to taste

Preparation:

1. Preparing the ingredients: Start by preparing all the ingredients. Chop the red onion and crush the garlic. Ensure the beetroot is cooked and diced.

2. Heating the oil: In a large pot, heat the olive oil over medium heat. Choose a quality olive oil, as it will significantly influence the final flavor of the risotto.

3. Sautéing the onion and garlic: Add the chopped onion and crushed garlic to the hot oil. Sauté for 3-4 minutes until they become translucent and fragrant. Be careful not to burn them; stir constantly.

4. Adding the rice: Add the rice to the pot and mix well with the onion and garlic. Let it cook for a minute, stirring continuously. This will help release the starch from the rice and contribute to the creamy texture of the risotto.

5. Incorporating the broth: Start adding two ladles of vegetable broth at a time, stirring constantly. Wait for each portion of broth to be almost completely absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and al dente. If the broth runs out, you can add a little warm water.

6. Adding the beetroot and seasoning: When the rice is almost ready, add the diced beetroot, chopped dill, and grated horseradish. Mix well and season with salt and pepper, to taste. Let everything heat on the stove for 1 minute.

7. Finishing the dish: Remove the risotto from the heat and add the chopped walnuts or almonds for extra texture and crunch. You can lightly toast them beforehand to add a special flavor.

8. Serving: Serve the risotto warm, garnished with a few fresh dill leaves for a pleasant appearance. You can also drizzle some olive oil for an extra touch of flavor.

Practical tips:
- Choose quality rice: Risotto rice, like Arborio or Carnaroli, has a high starch content, which helps achieve a creamy texture.
- Vegetable broth: You can use homemade vegetable broth for a more intense flavor. Avoid store-bought broths that may contain additives and preservatives.
- Vegan option: This recipe is already vegan, but ensure that the horseradish you use does not contain animal-derived ingredients.
- Optional additions: You can also add other vegetables, such as finely chopped carrots or zucchini, to enrich the flavors and add more vitamins.

Nutritional benefits:
The beetroot and horseradish risotto is a healthy option, rich in nutrients. Beetroot is an excellent source of antioxidants, vitamins A and C, as well as minerals like potassium and folic acid. Horseradish, on the other hand, is known for its digestive properties and ability to boost the immune system.

Frequently asked questions:
- Can the beetroot risotto be prepared in advance? Risotto is best served immediately after preparation, but you can prepare it 1-2 hours in advance and reheat it, adding a little broth to restore its creaminess.
- Can I use fresh beetroot? Yes, you can use fresh beetroot, but it will require a longer cooking time. Boil the beetroot until soft before adding it to the risotto.

Delicious pairings:
This beetroot risotto pairs wonderfully with a fresh green salad, dressed with lemon juice and olive oil. You can also serve it alongside a glass of dry white wine or a refreshing fruit drink for a pleasant contrast of flavors.

Create your own story around this recipe by adding a dash of creativity and personality. Experimentation in the kitchen is key, and the beetroot and horseradish risotto is just the beginning of a delicious adventure. Enjoy every bite!