Beetroot Risotto with Cream Cheese

Put the butter and olive oil to a large saucepan and heat over a medium heat until the butter has melted.

Add red onion and garlic and cook gently until the onion has softened but not coloured.

Now add the chopped beetroot and thyme leaves to the pan and stir to combine. Add the rice to the pan and stir to coat and allow the colour of the beetroot to spread throughout the ingredients. Continue stirring for another 2 minutes until the rice begins to look translucent.

Pour the white wine into the pan and allow to bubble while stirring continuously. Add a ladleful of chicken stock and stir until all the liquid has been absorbed.