Beetroot spelt risotto (TM): Revision history

Name: Beetroot spelt risotto (TM)
Prep time: 1 h 50 min
Cook time: 1 h 40 min
Total time: 3 h 30 min
Yield: 4
Cuisine: British
Ingredients: 40g white wine vinegar; 40g dijon mustard; 120g olive oil; 2.4g soy lecithin (optional); Seasoning; For the acidulated butter; 50g onions, peeled and roughly chopped; 90g dry white wine; 150g white wine vinegar; 125g unsalted butter, cubed; For the pickled beetroot; 200g cider vinegar; 1 teaspoon caster sugar; ½ teaspoon salt; 100g cooked beetroot, cubed; For the creamed horseradish sauce; 40g fresh horseradish, cut into chunks; 1 teaspoon water; 1 teaspoon wine vinegar; A dash of lemon juice; 100g double cream; A pinch of salt; For the risotto; 200g beetroot juice; 30g olive oil; 200g pearled spelt; 100g dry white wine; 600ml/g warm vegetable stock; To finish; 60g Parmesan cheese

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Beetroot spelt risotto (TM): Revision history

8 December 2023

7 December 2023

1 December 2022

29 December 2014

27 December 2014

26 December 2014

17 December 2014

11 September 2014

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