Olive Oil 50g 1 Challot – finely chopped risotto rice 250g white wine 150ml vegetable stock 0.5 litre 0.5 litre beetroot juice 1 lemon 1 Beetroot 1 Head of Fennel Fresh chives Horseradish Root soft goat’s cheese 125g
Our head chefs favorite veggie/vegan dish. A stunning beetroot rissotto with a kick of fresh horseradish and some liquirish notes. Served with or without creamy goats cheese.
Cook the onion in the olive oil with some seasoning for 10 minutes until soft. Tip in the rice and stir until every grain is coated, then pour in the wine and for 5 minutes. Mix the stock and beetoot juice and then add the a ladle at a time, while stirring, only adding more once the previous batch has been absorbed.
STEP 2 Meanwhile, scrub the outside of the beetroot to remove any earth debris, and give a good rinse under the tap, no need to peel. Thinly slice the beetroot and fennel and once the rice is about 5 mins from finished add to the rissotto. Using a fine grater/zester add some horseradish and throw in some chives. Let cook out for another 5 mins by which point the rice should be just right and the beetroot cooked but still have abit of a crunchy texture.
STEP 3 Divide between plates and top with a crumbling of goat’s cheese, some more chopped chives and any frills from the fennel.