500g beetroot, washed
1 onions, finely chopped
250g fennel bulbs, finely chopped
2 garlic cloves, finely chopped
2 cups Arborio rice
1¾ litres warm vegetable or chicken stock
100g parmesan cheese, grated
Wrap the beetroots in one large sheet of aluminium foil and bake in the oven for an hour or until soft.
Allow to cool, peel and dice.
Heat butter in a saucepan and saute onion and fennel until soft.
Add garlic, then stir in the rice, making sure that every grain is coated in butter.
Add warm stock one ladle at a time, stirring continuously so that all the stock is absorbed before adding the next ladleful.
Meanwhile, keep the remaining stock warm.
Halfway through the cooking process, add half the beetroot.
Continue stirring until the rice is cooked and swollen, about 20 mins.
Now add the remaining beetroot and parmesan cheese.
To serve, spoon the risotto onto plates and sprinkle the parmesan over.
Serve with extra grated parmesan, if you wish.