A perfect beetroot risotto that is low in fat, full of vitamins and minerals
In a pan, lightly fry the butter with the shallot.
In the meantime, heat the stock in a saucepan, with a liter of water.
Add the rice to the pan with the shallot and butter and allow the rice to toast for a couple of minutes as you keep mixing.
Gently add hot stock to the rice until it cooks with the choosen beetroots added to the pan.
Cream the rice with a knob of butter and Parmesan cheese, adding salt, pepper and parsley.