400g (3 large) beetroot, ends trimmed
500ml (2 cups) salt-reduced vegetable stock
1 tbs olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
220g (1 cup) arborio rice
160ml (2/3 cup) red wine
40g (1/2 cup) finely grated parmesan
Preheat oven to 190°C.
Wrap the beetroot in foil and roast in the oven for approx. 40-50 minutes or until tender (this will depend on the size of the beets). Set aside to cool slightly.
Wearing rubber gloves to avoid staining your hands, peel the beetroot and coarsely chop.
Place the beetroot in the bowl of a food processor with 125ml (1/2 cup) of the stock and process until smooth.
Heat the oil in a 2L (8-cup) capacity ovenproof casserole dish over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 30 seconds or until the grains appear slightly glassy.
Heat the remaining stock in a small saucepan over medium heat.
Add the beetroot mixture, stock and wine to the casserole dish and stir to combine. Cover the dish tightly with a lid or foil.
Reduce the oven temp to 160 celcius and bake in oven for 25-30 minutes or until the rice is tender and the liquid is absorbed.
Stir in the parmesan. Taste and season with salt and pepper.
Serve immediately, topped with baby water cress and break pieces of goats cheese over
My tip: Prepare the beetroot up to 7 hours ahead. Store in an airtight container in the fridge, then it should only take 40 minutes to finish the risotto.