Beetroot Risotto with Ricotta

How to prepare a Beetroot Risotto with Herb Ricotta 

Heat half the butter in a large shallow pan and cook the onion and garlic over a low heat until softened and transparent.

Add the rice and stir to coat all the grains. Increase the heat and add the wine.

Cook until absorbed.

Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock.

Continue cooking until the rice is tender.

Put about 1/4 of the beetroot into a blender or food processor.

Blend to a puree.

Stir the puree and diced beetroot into the rice and heat gently, stirring until heated through.

Place on serving plates with a spoonful of ricotta and Swiss chard leaves.