Combine beetroot, orange juice, cinnamon stick, cumin, herbal salt
and pepper, fructose and water into a pot and put onto boil - this is
Strain liquid once beetroot is tender - cook for about 10 minutes - you should have at least 3 cups of stock.
Reserve the beetroot for later.
Fry the leek in olive oil until tender.
Add the rice and fry for a further few minutes.
Ladle one spoon of beetroot liquid at a time into the rice until it has been absorbed - stirring continuously.
Continue until all the liquid has been absorbed.
Chop up about 2 cooked beetroot and add to the pot.
Your risotto should be ready after 20 minutes.
Serve with beetroot crisps and rocket.
To make the beetroot crisps - thinly slice a beetroot, brush each
slice with olive oil, chilli flakes, herbal salt, a little ground
cinnamon and bake in the oven until crispy.
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