Just had the first of the beetroot from the garden for this delicious and easy to make risotto.

Nothing was wasted as I made a quiche with the stalks and leaves which was equally tasty.

This recipe is adapted from the BBC good food website.

Ingredients marked (W) available from Weigh Ahead

• 500g fresh beetroot
• 2 tbsp olive oil (w)
• knob of butter (w)
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 250g risotto rice (w)
• 150ml white wine
• 700ml hot vegetable stock (w)
• handful grated parmesan (or vegetarian alternative)
• 4 tbsp soured cream
• Chopped toasted pumpkin seeds (w) and feta to serve.

Method

1. Heat oven to 180C/fan 160C/gas 4.
2. Peel and trim the beetroots and cut into large wedges.
3. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
4. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid.
5. Tip 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.
6. Pour over the white wine and stir until all the wine is absorbed by the rice.
7. Gradually stir in the hot stock a ladle at a time until all the stock is absorbed, and the rice is cooked.
8. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces.
9. Stir in the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream and the toasted pumpkin seeds and feta.