Roasted in the oven until sweet, beetroot makes for a delicious risotto.
200–250 g beetroot (will yield about 150 g roasted cubes)
2 cloves of garlic
1 celery stick (about 10 cm)
250 g Arborio rice
800–900 ml vegetable stock (made from a cube or granules)
Splash (about 200 ml) of white wine
Fresh thyme leaves
Fresh rosemary, finely chopped (or 1/2 tsp dried)
Grated parmesan, to taste
Cut the beetroot into small cubes (do not peel, just remove the straggly ends), drizzle over the olive oil and season with salt and pepper, then roast in a 200 °C oven for about 45 minutes until tender and nicely coloured.
Peel and finely chop the shallots and garlic. Rinse the celery stick and thinly slice. Put water on to boil, then make the stock.
Sauté the onion and garlic in olive oil and a knob of butter on low heat. Add the celery and rice and continue sautéing. Gradually pour in the vegetable stock, about 100 ml at a time. Stir continuously and let it slowly come to the bubble which is when you add each addition of liquid. When the rice has absorbed all of the stock, add the white wine. Stir in the salt, pepper, thyme and rosemary. Add the roasted beetroot and let simmer for about 10 minutes on low heat. Stir in (plenty of) parmesan and check for seasoning.