Italian Vegetables Recipes - Beef and Horseradish Risotto Recipe

Ingredients

• 1/2 cup olive oil

• 1 large red onion, chopped

• 3 garlic cloves, crushed

• 2 cups risotto rice

• 5 1/2 cups hot Vegetable Stock (refer recipe)

• 14 ounces cooked beets, finely diced

• 1/2 cup roughly chopped dill

• 2-4 cups freshly grated horseradish or 2 tablespoons hot horseradish from a jar

• 1/2 cup salted macadamia nuts or almonds

• salt and pepper

• mixed salad leaves, to serve

Serves 4

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Method:

1. Heat the oil in a large, heavy-based saucepan. Add the onion and garlic and sauté gently for 5 minutes until softened but not colored. Add the rice and stir well to coat the grains with the oil.

2. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

3. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

4. Stir in the beet, dill, horseradish, and nuts. Season to taste with salt and pepper and heat through gently for 2-3 minutes.

5. Cover the pan and leave the risotto to rest for a few minutes before serving with mixed salad leaves.

Note: This risotto makes an impressive main course for 4 people, but will also serve 6-8 as a colorful appetizer. If you can find fresh horseradish, use it in place of the bottled variety. The flavor is far superior, but beware of its heat intensity, which can range from harmlessly mild to hot and fiery, depending on how frosh it is.