Inspired vaguely by an orzotto in Nigella Christmas, I wrapped two large beetroot in tinfoil and roasted them at 200 C for about 45 minutes. While that was happening, I did the usual risotto thing – sauteed onion and garlic in butter, added vermouth, let the arborio rice sizzle (I know, arborio is the least culinarily desirable of the risotto rices but it’s also the cheapest), and ladled in vegetable stock, stirring all the while. I diced up the now soft and roasty beetroot and folded it into the risotto, which promptly turned the whole thing a garish (but pleasing!) pink and made the frozen peas which I’d added seem particularly green in contrast. I’ve said it before but I’ll say it again: pink goes good with green. A spoonful of sour cream and a sprinkling of basil from the garden finished off this almost ridiculously colourful dinner. Bright? It’s phosphorescent! And delicious too, but any reader of this blog will already know that I am a fan of the beetroot from way back.