Ingredients (serves 4)

  • 500g fresh beetroot

  • 2 tbsp. Olive Oil

  • 1 medium or large white onion, depending on preference

  • 2 finely chopped or pureed garlic cloves

  • 300g risotto rice

  • 150ml dry white wine

  • 700ml vegetable stock

  • Knob of butter

  • Salt and Pepper

  • Parmesan, shaved

  • Fresh dill to serve (optional)

     

Method

  • Preheat the oven to 180oC fan assisted.

  • Cut the beetroot into quarters, lightly brush them with oil, and place in the oven on a baking tray. Roast for about an hour, or until soft.

  • When the beetroot is ready, remove from the oven and set aside them to cool. Once cool, remove the skins and puree half with a hand blender, and finely dice the other half.

  • Coat the bottom of a large plan with oil, melt the butter then add the onion and garlic and cook on a medium heat until softened.

  • Add the rice and stir to coat the grains. Pour in half of the wine, wait for it to be absorbed, then pour in the other half.

  • Add the beetroot puree to the stock, and start adding this to the rice one ladle at a time, allowing the rice to absorb the stock as you go.

  • When the rice is al dente, stir in the diced beetroot and a bit of the cheese.

  • Season to taste.

  • Garnish with the shaved parmesan and a sprinkle of dill (optional).

  • Serve immediately.