Beetroot Spelt Risotto

Place the beetroot juice into a separate saucepan and on a low heat, slowly reduce until ½ the volume. Set aside.

Peel the beetroot and cut into a very fine dice. Set aside.

Heat the 2 tbsp of the oil in a wide based pan, add the chopped onion and cook over a gentle heat until soft but not brown. Add the Spelt (grain) to the soften onion and cook for 2 minutes, stirring.

Add the cubed beetroot, Madeira and white wine to the Spelt and cook until the liquid has reduced by ¾.

Pour in half of the warmed stock and cook for 10 minutes. Continue adding stock, one ladle at a time until the Spelt is tender and most of the liquid has absorbed. Add more stock if the grains are not soft enough.

Add the reduced beetroot juice and continue cooking for another 5 minutes.

Stir in the grated parmesan and horseradish and leave to rest for 3 minutes. Enjoy!