A light risotto with beets and with a subtle kick of horseradish as a quirky twist to a classic Italian risotto - and served with mini savoury beetroot and horseradish macarons from my book, Mad About Macarons!
Serve in small pasta bowls, decorate with fresh herbs, more parmesan shavings and a mini beetroot and horseradish macaron (recipe on page 103 of Mad About Macarons!)
Jill Colonna