Roasted Beetroot and Jersey Butter Risotto

Preheat the oven to 200°C (180°C fan/gas mark 6). Wrap each beetroot in foil with a drizzle of olive oil and a pinch of salt. Roast for 45-60 minutes, or until tender. Let cool slightly, then peel and cut into small cubes.

Heat 1 tbsp olive oil and 50g Jersey butter in a large pan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the Arborio rice and stir constantly for 2 minutes, until the grains are translucent.

If using, pour in the white wine and cook until absorbed.

Begin adding the hot vegetable stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This will take about 20-25 minutes.

Once the rice is creamy and al dente, stir in the roasted beetroot, Parmesan cheese, thyme leaves, and the remaining 25g Jersey butter. Season to taste with salt and pepper.

Serve immediately, garnished with extra Parmesan cheese and a sprig of thyme, if desired.