Galbani Dolcelatte and Beetroot Risotto

Bring a large saucepan of salted water to a gentle boil. Add the beetroot and simmer for 30-45 minutes until tender.

Meanwhile, melt the butter in a saucepan. Add the onions and cook until soft. Add the risotto rice and cook for a minute. Then add a ladleful of vegetable stock. Stir well. Repeat this step, adding a ladleful of stock at a time until the rice is tender.

Once cooked, leave the beetroot to cool. Then make a beetroot purée with a splash of cooking water and half of the beetroot. Cut the remaining beetroot into small dices.

Add the beetroot and Galbani Dolcelatte to the saucepan of risotto. Stir well. Cover and leave to heat through for 5 minutes.

Season generously with salt and pepper. Serve with a sprinkle of Galbani Dolcelatte.