Coming into the cooler months, beetroot is coming into season now, so I thought I'd put together this lovely Risotto. I won't bother giving you the recipe, because Risotto is mostly your basic recipe, and then you add whatever flavour you like to it.
For this risotto I just roasted the Baby Beets at 200c until they were soft, which took about an hour and chopped them up and mixed it into the risotto. I also sprinkled some Dill through and topped with some sour cream. The flavours are really the main flavours you would find in a Russian Borsch. So, what you have here is essentially a Russian Risotto - who would have thought? Look at the amazing colour of this dish!