With its shocking colour, this dish is perfect to serve up tomorrow night for Halloween.
I know it looks a little daring, but I promise that you'll love it.
Tom topped it with walnut pieces, horseradish cream, and parmesan, but he suggests that it could work really well with blue cheese, mascarpone, crème fraîche, and baby spinach or rocket leaves too.
Serves 2 and a little one - as a main dish
400g Fresh beetroot
1/2 Onion, peeled and finely chopped
1/2 Carrot, peeled and finely chopped
1/2 Celery stick, finely chopped
2 Garlic cloves, peeled and finely chopped
850ml Chicken or vegetable stock
35g Butter, plus a knob for later
A splash of olive oil
175g Risotto rice or long grain
80ml Dry sherry
A little fresh thyme (optional)
Juice of 1/2 lemon
50g Parmesan, freshly grated
Sea salt and black pepper
A few walnut pieces
1/2 Tbsp Horseradish cream
A splash of extra virgin olive oil
1. Discard leaves, and wash the beetroot, put into a pan and cover with cold water. Bring to the boil and cook for about 20 minutes until tender. Set aside to cool.
2. Pour the stock into a pan, bring to the boil, and then lower to a gentle simmer. Peel the beetroot and blitz in a blender, adding 4 tbsp of hot stock to make a smooth puree.
3. Put a pan on the hob and add the butter and oil, once hot, add the onion, celery, carrot, and garlic. Reduce the heat and cook gently for 5 minutes, until the vegetables soften.
4. Put the rice into the pan and stir well. Cook for a minute, and keep stirring. Increase the heat, and add the sherry, keep stirring until it's almost absorbed, then add a ladle of hot stock. Add the thyme. Reduce the heat.
5. Once absorbed, add another ladle of stock and keep stirring. Repeat this process until virtually all the stock is combined and the rice is just about cooked - this should take around 15-20 minuets. Add the sea salt, pepper, and lemon juice.
6. Sir in two-thirds of the beetroot puree. Have a taste and check that you're happy with the seasoning. Add the rest of the puree and half the parmesan. Stir in the butter.
7. Take it off of the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into bowls and finish with the remaining parmesan, walnuts, horseradish cream, and a splash of extra virgin olive oil.