Looks stunning and tastes sensational. Ideal for a midweek treat, or served well at any dinner party.
Heat the oil and 25g of Pure spread in a large deep frying pan, gently fry the shallots and garlic for 4 minutes until they start to soften.
Add the rice and stir until all the grains are coated with the Pure spread, pour over the wine and cook until it has been fully absorbed.
In a separate pan bring the stock to a simmer. Add a ladleful of hot stock to the rice and cook over a moderate heat for 5 minutes, stirring, until the liquid is absorbed.
Repeat at 5-minute intervals until all the stock has been absorbed. Season to taste.
10 minutes before the risotto is cooked, add the raw beetroot to the stock and allow the beetroot to infuse the stock.
Continue cooking adding the stock a ladle at a time. 5 minutes before finishing add the prawns.
When the risotto is ready to remove the pan from heat and stir in the remaining Pure spread and parsley.
The finished risotto should be quite fluffy but not soupy. Cover and leave for one minute before serving.
4 servings
4