Roasted Beet Risotto

Directions

1. Heat oven to 350 degrees. Peel and trim the beetroots and cut into large wedges. Cover a large backing sheet with aluminum foil and add beets on top tossing with 1 tbsp olive oil, season with salt and pepper, then cook for 1 hr. until the beets are soft.

2. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Add in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour in 1/2 cup of vegetable stock, then let the mixture simmer for about 5 mins, stirring often.

3. While stirring add in the rest of the vegetable stock, one ladle at a time. As the the rice absorbs the previous ladle of stock, add in another ladle until desired rice texture is reached, and rice is soft.

4. Remove the beets from the oven. In a food processor, blend ¼ of them to make a purée, then chop the remainder into small pieces.

5. Stir most of the Parmesan, the beet purée and chopped beets through the risotto, then serve with some extra Parmesan scattered on top.