Preheat the oven 220°C/ Fan 200°C/ 425°F/ Gas Mark 7

Peel and chop the beetroots into 3cm (1¼ inch) dice. Place onto a baking tray and coat with the olive oil. Season with the sea salt and roast in the oven for 45 - 50 minutes until tender and the edges are caramelised.

Melt the butter in the casserole over a low-medium heat on the hob. Add the onion and sauté for 2-3 minutes until softened and translucent.

Add the rice and stir for 1 - 2 minutes to absorb the pan juices.

Pour in the wine, bring to a simmer and cook until all the liquid has been absorbed.

Whilst stirring add a ladleful of stock at a time and allow the rice to absorb the liquid. Continue to do this for 20 - 25 minutes until the rice is al dente, just done. The rice should have a flowing appearance and not be dry.

Stir in the Parmesan cheese, black pepper and the roasted beetroot. Break up the Burrata or buffalo mozzarella into small pieces and lightly stir into the risotto with the chopped mint. Season to taste.

Serve the risotto in the casserole with the roasted chopped nuts and whole mint leaves sprinkled over.

Cook's Notes

If Burrata is not available use fresh mozzarella. Nuts such as almonds, macadamia or pine nuts are all suitable.