Method

• 1.
  Chop the beetroot into 1cm pieces, then place in a saucepan with the stock. Bring to a simmer over medium heat, then cook for 10-15 minutes until tender. Drain beetroot, reserving the stock, and set aside. Return the stock to the pan and place over low heat to keep warm.

• 2.
  Meanwhile, heat the oil in a separate saucepan over medium-low heat. Add onion and cook, stirring, for 1-2 minutes until softened. Add the garlic and rice, then cook stirring for 1-2 minutes until well coated. Add the wine and simmer for 2-3 minutes until almost evaporated.
• 3.
  Add the reserved beetroot stock, 1 ladleful at a time, stirring continuously, and allowing the stock to be absorbed before adding the next. Continue until all the stock has been absorbed and the rice is creamy, but still al dente – this should take about 20 minutes. Stir in the reserved chopped beetroot.
• 4.
  Remove pan from heat, then stir in butter, thyme and parmesan. Season. Stand for 2 minutes to thicken slightly.
• 5.
  To serve, divide risotto among bowls. Sprinkle with extra parmesan and top with a slice of Gorgonzola, allowing it to melt.