ROASTED BEETROOT AND THYME RISOTTO
Risottos have a tricky reputation, but they are actually very straightforward. You do need to put in the arm work, though, stirring continuously as the rice cooks. Beetroot is a wonderful root vegetable so please don’t let childhood memories of the acidic pickled stuff put you off. It has a lovely sweet, earthy flavour and will stain the risotto a glorious purple colour. A perfect dish for non-meat eaters (don’t forget, vegetarian Parmesan is readily available).