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