Preheat the oven to 180°C and line a baking tray with foil.

Wash the fresh beetroots under cold running water and pat dry with a paper towel. Remove the leaves, making sure you leave at least 3cm of the stalk on the bulb. Don't break the skin of the beetroot - if you do, you'll lose some of the flavour.

Place the beetroot in a small roasting pan and drizzle with 2 tablespoons of olive oil. Roll each in the oil to make sure they are well covered.

Bake in the preheated oven for 40-45 minutes or until the beetroot is soft but not shrunken. Remove from the oven and leave to cool.

Once cooled, rub the skin away with a piece of kitchen paper; it should peel easily. Wear food gloves to prevent your hands turning pink. Remove the root and stalks with a knife. Chop each beetroot bulb into bite-sized chunks.

Whiz half of the beetroot chunks with 500ml stock until a smooth puree. Add into a medium-sized pot with the remaining vegetable stock and simmer over medium heat, then reduce heat to low and keep warm.

In a large frying pan or risotto pan, heat the remaining 2 tablespoons of oil. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the arborio rice and thyme until coated in the oil.

Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Stir continuously until the liquid has been absorbed. Repeat until all the beetroot stock has been added. At this point, the rice will have a creamy texture but still be al dente.

Beat in the butter. Then add the baby spinach, parsley and remaining beetroot. Mix to combine until baby spinach wilts. Season with salt & pepper if required.

Divide the risotto between four warmed plates and a sprinkle of parmesan at the table.