Beetroot and goats cheese risotto

Preheat the oven to 160 degrees Celsius (320 F)
Peel the beetroot and cut into ~3cm pieces. Drizzle with 1 Tablespoon of olive oil and sprinkle with salt and pepper. Bake for 45mins or until cooked through. Once cooked, whizz in the blender to make a chunky paste
While the beetroot is cooking – bring the stock to a simmer in a small saucepan
If using a diffuser - place your wide saucepan on it over a medium heat. The diffuser will ensure even heating throughout your pan.
Heat the remaining Tablespoon of olive oil in it, then add in the onion and garlic. Season with salt and pepper and cook until onion is translucent (about 5 minutes)
Add the rice and stir to coat with the oil, onion and garlic mixture
Add in the wine and stir occasionally until it has evaporated
Now start to add the broth. Add 1 ladle and cook, stirring often (no need to stir constantly), until broth is almost absorbed.
Add remaining broth one ladle at a time allowing it to be absorbed before adding more. Stir occasionally until all broth has been added and rice is tender but still firm to the bite and your risotto is creamy. This was about 30 minutes total for me.
Add in the blended beetroot, baby spinach and 50g of the goats cheese. Stir through until the baby spinach wilts (about 2 minutes).
Divide risotto among bowls and sprinkle with the remaining goats cheese. Season with extra salt and pepper.