I love beetroot. They're easy to grow, they last a long time on the shelf and they're great for you. This is a beautiful recipe that leverages the strong colour of the beetroot to make a stunning and interesting meal.

This recipe is great for lunches too. It will last a few days in the fridge and it's still delicious when reheated.

Serves: 6

Time: 45 mins

Equipment
Sharp Knife
Large Pot
Small Pot (1.5 litres or more)
Wooden Spoon
Ladle
Oven Dish/Tray
Tinfoil
Peeler

Ingredients
3 Raw Beetroot
3 Red Onions
5 Cloves of Garlic
1400ml Vegetable Stock
450g Arborio (Risotto) Rice
100ml White Wine
3 Sprigs of Thyme
100g Butter
2 Teaspoons of Salt

MO

1. Preheat the oven to 200C. Bring the stock to the boil in a small pot and add in the sprigs of thyme. Leave to simmer gently.

2. Peel the beetroot and cut into 1cm cubes.

3. Line an oven tray/dish with tinfoil and put in the beets. Scatter 2 teapoons of salt over them, cover well with the foil and place in the oven for 35-40 minutes until cooked through, easy to bite but not too soft.

4. While the beet is roasting in the oven, prepare the rest of the risotto. Peel and finely dice the onions.

5. Peel and finely dice the garlic.

6. In a large pot, on a medium heat, melt the butter. When it has fully melted and begins to foam, add in the onions and gently fry for 3 minutes. Add in the garlic and fry for another minute. Then add in the rice and stir until it is well coated in the butter.

7. Add in the white wine and allow it to be completely absorbed and cooked off. Begin then adding a ladle of stock at a time to the rice, allowing the liquid to be completely absorbed before adding the next ladle. This will take around 20-25 minutes. The rice should be fully cooked through, with a little bite left, but not chalky.

8. When it's ready, crumble in the blue cheese and mix it in well. Now add in the roast beetroots and stir until the whole risotto takes on the beautiful pink colour.