Beetroot risotto

Preheat the oven to 180 degrees.

Wash the beetroot, cut off the tail and cut them into quarters. In a small dish mix the olive oil with the thyme and garlic and salt and pepper. Add the beetroot to the olive oil and mix. Roast the beetroot for about 30 minutes. Let them cool well and then cut them into small cubes. Set aside some wedges for the garnish if desired.

Heat the oil in a sauté pan. Sauté the shallots with the garlic for about 5 minutes. Add the rice and fry briefly, until it threatens to cook dry. Then add the wine and bring this to the boil. Turn the heat low, stir occasionally while the wine is slowly absorbed by the risotto.

Once the wine has been absorbed, slowly add the heated stock to the risotto. It is important to do this in small steps – for example, one cup at a time. The quality of this risotto depends on your patience.

With the last bit of stock you add the diced beetroot to the pan. Stir well and let the flavors soak in gently. This takes about 10 minutes.

Finally pour in the cream and mix it in. Set some aside to finish off the dish at the table if desired. Distribute the risotto over the plates and place the wedges of beetroot on top if desired. Sprinkle with pepper and salt to taste and garnish with spring onion.