Buckwheat And Beetroot Risotto Recipe | Tesco Real Food

Ingredients

• 700g raw beetroot, scrubbed and cut into 1cm-thick wedges
• 2 tbsp vegetable or rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 250g buckwheat, rinsed well
• 200ml white wine
• 1½ vegetable stock pots, made up to 1.5ltrs
• 1-2 tbsp creamed horseradish sauce
• 150g reduced-fat crème fraîche
• 1 tbsp finely chopped dill plus extra fronds
• drizzle of extra-virgin olive oil (optional)