"The colour is stunning, - I just love it and the roasted beetroots are so good for us as well" says Catherine.

Ingredients

  • 1 tablespoon rapeseed oil
  • 1 tablespoon butter
  • 1 leek, finely sliced
  • 100g diced pancetta
  • 2 teaspoons chopped thyme
  • 2 cloves garlic, finely chopped
  • 300g risotto rice
  • 100ml white wine
  • 1litre chicken stock, heated to simmering
  • 2 medium roasted beetroots, diced
  • 2 tablespoons parmesan, freshly grated
  • Parmesan shavings, for garnishing
  • Thyme sprigs, to garnish

Method

"The colour is stunning, – I just love it and the roasted beetroots are so good for us as well" says Catherine.

  1. Heat a large saucepan over a medium heat and add oil and butter. When the butter is foaming, add the sliced leek and cook for 5 minutes until beginning to soften.
  2. Add the pancetta and cook for 3 minutes. Add the thyme, garlic and rice, and cook for a few minutes until the rice is shiny and opaque. Pour in the wine and bring to the boil for 1 minute, stirring constantly.
  3. Reduce heat and add the warm stock, a ladleful at a time, stirring constantly until each ladleful is absorbed. The rice should be creamy but firm to the bite. Stir in the roasted beetroot with the last ladle.
  4. Remove from heat and stir in the parmesan cheese. Check the seasoning, adding salt and freshly ground black pepper to taste.
  5. To serve: spoon into warm bowls and place parmesan shavings on the risotto and arrange a few sprigs of thyme on top.

Top Tip:
I pick baby spinach leaves from the garden, wash them and add to the saucepan at the end for a tasty all in one pot meal – you can’t go wrong with that and it’s healthy.