Beetroot risotto with horseradish and chard

1. Preheat the oven to 190˚C, gas mark 5. Halve the beetroots if large, toss with the oil, season and space out on a baking sheet. Cover loosely with a sheet of foil and bake for 50 minutes-1 hour, until tender when pierced with a knife. Set aside and, when cool enough to handle, cut into 1cm cubes.

2. In a blender, purée 1 /3 of the beetroot cubes with 30ml stock. Set aside. Put the remaining 700ml stock in a saucepan and bring to a gentle simmer. Put 15g butter in a large saucepan set over a medium heat. Stir in the onion and cook for 5 minutes, until softened, but not coloured.

3. Add the rice and stir to coat. Cook for 1 minute, until translucent, then add the wine, stirring until almost evaporated. Add a ladle of stock and bubble, stirring until it is almost absorbed. Keep adding stock, a ladle at a time, stirring until absorbed, for 15 minutes. Then stir in the beetroot purée and remaining cubes and cook for 1-2 minutes. The rice should be cooked, but still have a little bite.

4. Stir in the spinach or chard, then take off the heat and stir in the horseradish, parmesan and remaining 15g butter. Cover and leave for 5 minutes to wilt the greens. Divide between shallow bowls and dot with the goats’ cheese.