Whiz 3 cooked, peeled beetroot in a blender with sea salt and pepper. Heat a little butter in a fry pan and cook a finely chopped onion until soft. Add 300 g arborio (risotto) rice and stir well. Add 150 ml. dry white wine, bubble it away, then add 1 litre hot chicken stock. Stir well, cover tightly and simmer gently for 15 minutes. Add the beetroot puree and cook for a few more minutes until the rice is tender. Add 2 tbsp. freshly grated parmesan and serve.