- 1 beetroot
- 100 g peas
- 500 ml vegetable stock
- 250 g risotto rice
- Pour the stock over the rice in a suitable oven-proof dish, mix well, cover, and cook in the oven. It is advised to use the fan plus setting and put the oven on 170-190°C.
- Add some saffron and finely chopped red pepper to give the rice a beautiful colour.
- Add approx. 100g peas and 1 small diced beetroot.
- Put some grated Parmesan over just before serving.