Beetroot Risotto

Ingredients
4 cups stock
1 large beetroot, grated
1 medium onion, finely diced
3 cloves garlic, crushed
1 bay leaf
cup olive oil
1 cups Arborio rice
cup white wine
50 g butter
50 g Parmesan, grated
cup roughly chopped parsley
2 tbsp fresh thyme, roughly chopped
Method
Method
In a pot heat oil over a medium heat. Add bay, onion, and garlic and sweat for
4 to 5 min until the onions are soft. Add the rice and stir for 3 to 4 min. Add the
mushrooms and the wine, stir for 2 to 3 min. Add the stock and simmer
gently for 10 minutes while stirring each minute or so.
When the stock has nearly been absorbed add the remaining stock cup at a
time as the rice absorbs the stock. When the stock is gone and the rice is
cooked but still firm. Remove from heat. Stir in parsley, thyme, butter and
cheese. Serve.