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This dish, with its deep, rich Burgundy colours, is ideal for a winter lunch or supper with a full-bodied bottle of Italian red wine.

Serves 6

140g/5oz/²/₃ cup of (DF) margarine

2 large red onions, peeled and finely chopped

500g/17oz/2½ cups of risotto rice

600ml/20fl oz/2½ cups of Valpolicella or other fruity full-bodied red wine

Salt and freshly ground black pepper

1 tablespoon of (GF) vegetable stock (bouillon) powder

1 litre/35fl oz/4 cups of boiling water

500g/17oz of ready-cooked, peeled beetroots (beets)

3 tablespoons of chopped fresh parsley

Melt 100g/3½ oz/½ cup of the margarine over a medium heat, add the onions and cook gently until nearly soft. Add the rice and stir for a minute. Pour in the red wine and season with salt and pepper. Simmer for 5 minutes.

Mix the stock (bouillon) powder into the water and pour into the rice. Simmer for 10 minutes.

Chop up the beetroots (beets) into bite size cubes and stir into the rice. Simmer for 10 more minutes and then fold in the remaining margarine. Adjust the seasoning to taste.

Serve on a large warm dish and sprinkle with chopped parsley.