Beetroot wild grain rice risotto

1. Cook wild grain rice in stock until soft, wrap beetroot in aluminium foil and bake at 200˚C for half an hour until cooked, cut into cubes.

2. Cook cut up beetroot leaves in rice for a minute, season with salt and pepper, add beetroot cubes, a handful of grated Parmigiano. Just before serving add a few thin slices of Parmigiano on top.