Method

• Heat oven to 180 degrees celsius.
• Peel and cut beetroot into wedges, toss with 1tbsp olive oil, balsamic vinegar, salt and pepper and roast for 30 minutes or until beetroots soften.
• Meanwhile, heat 1 tbsp  olive  oil  with  the  butter  in  a  non-stick    Add  the  chopped  celery  and  garlic  and  cook for  3  minutes  until  softened.  Stir  in  arborio  rice  until  well  coated  with  the  butter  and  oil.  Add  white  wine  vinegar and let the rice mixture simmer for 5 minutes.
• Stir well, then pour over the vegetable stock. Stir again, and then cover with lid.. Cook for 15 mins or until the rice is soft. Remove the beetroots from the oven, puree half of the beetroots and chop the other half to set aside. Stir ¾ of the parmesan, mix in the beetroot purée and sour cream and stir.
• Serve and top with remaining chopped beetroot, chives, cracked pepper, grated parmesan, and croutons.

This recipe is about 14% less carbon intensive than the average meal. Saving approximately 0.43 kgCO₂e per serving.

That is the equivalent of charging your smartphone 52 times.