Beetroot rice

his is like borscht soup that has been taken over by rice, in a sort of jiffy risotto

Serves 4

• 3 medium beetroot
• sea salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely chopped
• 300g arborio (risotto) rice
• 150ml dry white wine
• 1 litre chicken stock, heated
• 2 tbsp freshly grated parmesan

1. Scrub the beetroot and cook, in simmering salted water until tender, around 40 minutes to 1 hour. Drain, rub off the skin, and roughly chop the flesh into a blender.
   
   
2. Add sea salt and pepper and whiz to a puree. Heat the butter and oil in a heavy-bottomed pan and cook the onion until soft but still pale, stirring.
   
   
3. Add the dry rice, and stir well to coat the rice with the onions. Add the white wine, and allow to bubble and evaporate. Add all but a ladleful of the heated stock, stir well, cover tightly, and simmer gently for 15 minutes.
   
   
4. Add the beetroot puree and the remaining stock, and cook for a few minutes, stirring, until the rice moves in a slow wave when tipped on an angle.
   
   
5. Add the parmesan, remove from the heat and serve.