Horseradish Risotto

Our Horseradish Risotto recipe is perfect for any occasion and can be served as a side dish or main course. The surprising combination of ingredients, including leeks, asparagus and horseradish offers a unique take on the classic risotto, making for a memorable dish to serve to family and friends.

The Dutch Oven is tailor-made for this recipe, ensuring all the ingredients infuse their rich flavours into the risotto. Its tight-fitting lid and thick, enamelled cast iron walls lock in heat and moisture and expose the short grain rice to a consistent heat source until it is cooked to perfection. The risotto should bubble slightly as it cooks until a nice creamy consistency is achieved.

Our Horseradish Risotto recipe is a surprising addition to any menu, serving between six and eight portions in under an hour. While any risotto recipe requires regular stirring to be successful, this recipe is relatively easy to prepare and can also become a weeknight staple in your household.

In a saucepan, heat the stock until barely simmering. Keep it hot.

Meanwhile, remove the tough green tops from the leeks and halve lengthwise. Rinse thoroughly under running water and dry. Slice very thin, crosswise. Blanch the asparagus in salted boiling water for a few minutes, then chill.

In a cast iron Round French Oven set over medium heat, add olive oil and 1 tablespoon butter. Add the leeks and cook until translucent, being careful not to brown them. Add the rice and stir to coat it in oil and butter. Let it cook until fragrant, about 3 – 4 minutes. Pour in the wine and cook, stirring, until the wine is almost all absorbed.

Begin adding the warm stock one ladle at a time. Stir and shake the pan every few minutes until the stock is absorbed. Repeat with more ladles of stock, stirring frequently until it is absorbed each time. After 30 – 35 minutes, most of the stock should be used.

Risotto should bubble slightly as it cooks, but not boil. Do not let it cook dry. The rice should be plump with a nice creamy consistency, and cooked through but not mushy. You may not use all of the stock, but if it’s all used, you can use water or more stock if needed to finish cooking the rice.

Turn off the heat and beat in the horseradish, remaining butter and cheese. Use a wooden spoon to stir while shaking the pan. Gently fold in the asparagus and season with salt and pepper. Garnish with parsley.