In a large saucepan gently fry the finely chopped onion in half the butter for 1 minute or so. Add the chopped garlic and chilli and continue cooking until soft but not coloured.
Peel and grate the beetroot. Add this into the pan and continue cooking for a further 2-3 minutes.
Stir in the rice, cumin seeds and Garam Masala to the onions and turn the heat up. Stir fry for 1-2 minutes, stirring all the time so as not to catch it on the bottom.
Pour in the white wine and bring to the boil, stirring all the time. Turn the heat down and simmer for 3-4 minutes.
Pour in a quarter of the pre-heated stock and bring to a simmer, keep stirring. When the liquid is absorbed add another quarter of stock. Do this until all the stock has been absorbed. This will take about 20 minutes. At this stage the rice should be cooked.
Stir in the remaining butter, Parmesan cheese and coriander. Serve into bowls and top with the crème fraîche mixed with the lime.
Finally serve the risotto with a small dish of raita.
Beetroot contains potassium, magnesium, iron, vitamins A, B6 and C and folic acid. Research has also shown that regular beetroot intake can help to lower blood pressure.