A couple of people asked for the recipe, so here it is. It's from the Australian Women's Weekly (in the 1000 Best-Ever Recipes book)
3 cups (750ml) vegetable stock
3 cups (750ml) water
1 tablespoon olive oil
1 large brown onion (200g), chopped finely
2 cloves garlic, crushed
1 1/2 cups (300g) arborio rice
1/4 cup (20g) coarsely grated parmesan cheese
50g baby rocket leaves
1 tablespoon finely chopped fresh flat-leaf parsley
1. Bring beetroot, stock and the water in large saucepan to the boil. Reduce heat; simmer, uncovered.
2. Meanwhile, heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir rice to coat in onion mixture. Stir in 1 cup simmering beetroot mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding beetroot mixture, in 1-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender; gently stir in cheese.
3. Serve risotto topped with combined rocket and parsley.
YUMMY. That is all. :)