Cut the top and bottom off the beetroot. Chop the beetroot into bitesize pieces (no need to peel). Drizzle with one tablespoon of the olive oil and a pinch of salt, then put in the oven to roast at 180 degrees for 20 minutes, shaking a couple of times throughout the cooking process.

Chop the onion and add to a casserole dish with the rest of the oil, and cook on a medium heat for 5 minutes before adding the risotto rice.

Stir for 30 seconds and then add the wine.

When most of the wine has been absorbed, begin to add the stock bit by bit, stirring fairly often to prevent it from sticking to the bottom of the pan.

When you have added half of the stock, add the chopped leaves of the thyme then continue adding the stock.

After the beetroot has cooked for 20 minutes, add it and any cooking juices to the risotto. Continue adding the stock bit by bit.

When all of the stock has been added and the risotto is deliciously gloopy (around 45 minutes), turn the heat off and put the lid on the pan for 5 minutes. Taste, and add salt and pepper where necessary.

To serve, top with a spoonful of goats cheese. Enjoy!