Method:

• Step 1

  Dice your garlic and onion then slice your beetroot into small maximum 1cm chunks (be careful not to get the beetroot on you as it can stain).

• Step 2

  Add some oil to a pan and sweat down your onion for 2 minutes then add your garlic and beetroot for a further 2 minutes.

• Step 3

  Now add your risotto rice continuously stir and cook for 2-3 minutes.

• Step 4

  Add your Thyme, Sage, Oregano and Basil to now create a herb filled pot! Stir until combined.

• Step 5

  Now add your veg stock slowly to your pot whilst constantly stirring. Once all stock has been added, pour in your lime juice, give it one last stir and put your pot on a low heat and leave to simmer for 25 mins.

• Step 6

  Once your risotto rice has absorbed the stock grate some parmesan to serve. Now dig in!