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Beetroot and horseradish risotto – serves 2
1 teaspoon oil or cooking spray
½ a leek or 1 onion – washed and chopped
1 garlic clove, crushed
750ml vegetable stock, or more if needed, from 1 ½ tsp vegetable bouillon and boiling water
150g Arborio or Carnaroli risotto rice
2 teaspoons grated horseradish (from a jar)
½ teaspoon dried chilli flakes
Pepper and a splash of lemon juice
2 tablespoon natural low fat yoghurt and ½ tsp grated horseradish
Keep the stock warm in a pan. In a separate pan, heat the oil add the leek/onions and garlic and fry very slowly for about 10 minutes without colouring. When they have softened, add the rice and chilli and turn up the heat but keep stirring it.
Add a ladle of hot stock turn down the heat to a simmer so the rice doesn’t cook too quickly. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Add the beetroot, beans and horseradish.
Keep adding stock until the rice is soft but with a slight bite. Check the seasoning and add salt and pepper. Add some boiling water if you run out of stock.