This is a delicious risotto recipe. Beetroot is good for you, it has an amazing earthy flavour and the colour of this dish is stunning.

(serves 2)

40g unsalted butter
1tbl olive oil
1 small onion, finely chopped 200g Arborio rice
75ml dry white wine

200g arborio rice

875ml stock
Salt and pepper
100g Parmesan cheese

500g grated beetroot
100g goats cheese

A handful of broad beans

Start by cooking mixing the stock with the grated beetroot

To cook the beans, bring a pan of salted water to boil and blanch the beans for 3 minutes, peel

Heat the butter and olive oil in a pan

Add the chopped onion and sweat until translucent

Add the rice and heat until you can’t touch the grains

Add the wine and let it absorb

Start adding your stock and beetroot mix, ladle by ladle, wait until completely absorbed before each addition and keep the pan hot, stir constantly to keep the starch moving to give it the beautiful creaminess

Season little and often

Cook until al dente, add more water if necessary

Season and add parmesan to taste

Pop into bowls and decorate with the cheese and beans