Beetroot risotto

Risotto is Italian. I suspect that this recipe isn't!

Ingredients
(for four)
risotto rice (arborio)
pack of beetroot
small pack of pecan nuts
small pack soft goats cheese
vegetable stock
oil for frying

Equipment
knife and board for chopping
saucepan
spoon for stirring

time:
chop and fry onions
20 mins or more to cook rice

Cooking process

Put a little oil in the frying pan for frying. Peel and chop the . Fry until soft rather than brown.
Chop the beetroot. Add to the onions, then add .
As this is risotto rice, with lots of ingredients, it needs stirring to stop it sticking. The usual advice for risotto is to add the stock slowly. I suggest that you start with twice the liquid to rice, and add more water if necessary. When cooked, the grains are very soft.
Heat the oven and roast the pecan nuts for a short while to give them a bit more crunch (optional). Chop them and add to the risotto.
Chop the cheese and add as well. Leave it until the cheese melts.

Other ideas

The nuts add crunch, and the cheese adds richness, and of course, both add protein. You could try leaving them out!
You could also use water instead of stock, but that reduces the taste.
The recipe I took this from also used some wine, and garlic. Beetroot is very strong tasting, so I'm not sure how necessary all these extra ingredients are.