Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Peel and coarsely grate the beetroot. Finely chop the onion and garlic. Heat the stock in a small saucepan and keep it hot without letting it boil vigorously.
Toast the seeds
Put the pumpkin seeds in a dry pan and toast them over medium heat for 2 to 3 minutes. Once fragrant and lightly golden in places, transfer them to a plate.
Make the risotto base
Heat the olive oil in a wide saucepan. Add the onion and cook for 4 minutes, until softened and translucent but not browned. Stir in the garlic and rice; cook, stirring constantly, for about 1 minute, until the grains are glossy.
Cook the rice with the beetroot
Add the beetroot and stir. Gradually add the hot stock, one ladleful at a time, adding the next portion when the rice has absorbed most of the previous one. Stir often and cook for 18 to 22 minutes; use all the stock. The rice should be tender but still slightly firm in the center, and the mixture creamy rather than dry.
Season and serve
Remove the saucepan from the heat. Stir in the butter, 3 g of salt, black pepper, lemon juice, and grated horseradish. Taste to check that the fresh tartness of the lemon and the gentle heat of the horseradish both come through. Divide the risotto among plates, crumble the goat cheese over it, and sprinkle with the toasted seeds and chopped dill. Serve immediately while creamy and hot.
