How to make: beetroot risotto

Serves 4

Ingredients

1 tbsp Olive Oil

1 small Red Onion,

250g peeled and diced Arborio Rice

150g cooked Beetroot, diced

100ml White Wine

900ml Vegetable Stock

Seasoning

1 tsp Thyme Leaves

Method

Heat the oil in a pan and sauté the onion for 2-3 minutes.

Add the rice and beetroot and stir to coat with the onion and oil.

Add the wine and let it bubble until all the liquid has been absorbed.

Meanwhile, place the stock in a smaller pan and keep on a low heat.

Add a ladle of stock to the risotto and stir until it has all been absorbed. Repeat and continue this until the rice is cooked.

Season well and stir in the thyme leaves then serve.