Creamy roasted beetroot and chive risotto

1 Preheat oven to 180ºC. Place beetroot on a large baking tray and cover with foil. Roast for 1 hour or until tender when pierced. Set aside to cool then peel with gloved hands to prevent staining. Cut in 1cm cubes.

2 Meanwhile, pour stock into a medium-sized saucepan over a high heat and bring to the boil. Reduce heat to very low and keep at a gentle simmer.

3 Heat oil in a large heavy-based saucepan over a medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute.

4 Add rice. Stir until rice is evenly coated in oil. Add wine. Cook until wine has reduced by half. Add a ladleful of stock (about 1/2 cup) to rice. Cook, stirring, until most of the stock has evaporated before adding another ladleful.

5 When all the stock has been added and rice is tender (this will take about 20-30 minutes) remove risotto from heat. Add beetroot. Cover and let stand for 5 minutes. Stir through sour cream and chives. Garnish with extra chives and serve immediately.