In a large saucepan, place in the butter, the white onions,
garlic cloves, stir until soft, add the
thyme and the risotto then the white wine & the vegetable stock, and
constantly stir, the aborio rice should
swell in size when it is cooked and absorb the liquid. Remove the stems of the thyme.
Pour the risotto out onto a baking tray and allow to cool.
Beetroot Puree Method:
Place the diced beetroot into a pan and add the vegetable
stock and simmer on a low heat, once the beetroot is soft, blend in a food
processor until smooth.
Toast the pinenuts in a non- stick pan until coloured and
allow to cool.