Super healthy and bursting with flavours: this beetroot and spinach risotto is simple, earthy and colourful.
First, cut about two small/medium beetroot into halves and roast them in the oven for 50-60 minutes until they are tender (170 degrees). Let them cool and peel them. Chop them into small, about 1.5cm x 1.5 cm cubes. Set them aside.
Add the garlic and the leek slices with the olive oil to a large pan and let them soften on medium heat for 3 minutes. Then add the rice (wash it beforehand). When it starts sticking, add half of the stock.
Tip in the beetroot, the herbs, and the lemon zest. Cook on low heat for about half an hour. Keep adding some more stock until it's gone. Then check the rice - it should be al dente.
Add the fresh spinach leaves, cook for one more minute and turn off heat. Cover it until serving.
Sprinkle some freshly juiced lemon juice over the plate when serving the dish.