Horseradish and beetroot risotto with peppered goats cheese

Give beetroot a starring role in Simon Rimmer's recipe for a sophisticated and eye-catching risotto, great for dinner parties
By Simon Rimmer
Horseradish and beetroot risotto with peppered goats cheese
  • Rating:
  • Serves: 4
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 8 beetroot
  • 1 pinches black pepper
  • 2 tbsp olive oil
  • 2 shallots, chopped
  • 1 clove garlic, crushed
  • 450 g arborio risotto rice
  • 100 ml white wine
  • 700 ml vegetable stock
  • 200 ml double cream
  • 75 g parmesan, grated
  • 75 g creamed horseradish
  • 4 slices goats' cheese, each 75g
  • 50 ml clear honey
  • 1 tbsp peppercorns, lightly crushed


1. Preheat the oven to 200C/gas 6. 2. Season the beetroot with salt and freshly ground pepper, wrap each one in kitchen foil, place on a roasting tray and roast for about an hour, until tender. 3. Peel the roast beetroot and slice into wedges. 4. Heat 1 tablespoon of olive oil in a heavy-based saucepan. Add the shallot and garlic and fry gently for 5 minutes until softened. 5. Tip in the Arborio rice and stir until translucent. Add the wine and cook briskly, until it is all absorbed. 6. Meanwhile, bring the stock to a boil in a separate saucepan. Add a ladleful of the hot stock to the rice and cook, stirring, until the stock has been absorbed. 7. Repeat the process until the rice is soft and all the stock has been absorbed. Season the risotto with salt and freshly ground pepper. 9. Stir the cream and Parmesan cheese into the risotto and add the beetroot wedges and horseradish.10. Meanwhile, brush the goats' cheese slices with honey and coat in the crushed peppercorns. 11. Heat the remaining olive oil in a frying pan and fry the goats' cheese slices for 2-3 minutes each side. 12. To serve, divide the risotto among 4 serving bowls, topping each serving with a slice of melting goats' cheese.

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