what you need
3 large fresh beetroot
1 tbs olive oil
1 onion, diced
2 cups arborio rice
4 1/2 cups chicken or vegetable stock
Salt & freshly ground black pepper
100grs grated parmesan
2 tablespoons butter
what to do
Peel the beetroot and cut into julienne strips. Wash the beetroot tops and chop into 7cm pieces.
Heat the olive oil and butter in a large heavy saucepan, saute the onion for 3 mins or until soft. Add the beetroot and cook stirring over a moderate heat for 2 mins. Add rice and stir until translucent.
Add a ladle of stock at a time to rice and stir until absorbed. Continue stirring in the stock, gradually, until the rice is just cooked. This process should take around 20 mins.
Season to taste with salt and pepper
Stir in butter and parmesan. let stand for 5 minutes. Then serve topped with diced beetroot and shaved parmesan.