Step 1
Heat the oil and 25g of Pure spread in a large deep frying pan, gently fry the shallots and garlic for 4 minutes until they start to soften.
Step 2
Add the rice and stir until all the grains are coated with the Pure spread, pour over the wine and cook until it has been fully absorbed.
Step 3
In a separate pan bring the stock to a simmer. Add a ladleful of hot stock to the rice and cook over a moderate heat for 5 minutes, stirring, until the liquid is absorbed.
Step 4
Repeat at 5-minute intervals until all the stock has been absorbed. Season to taste.
Step 5
10 minutes before the risotto is cooked, add the raw beetroot to the stock and allow the beetroot to infuse the stock.
Step 6
Continue cooking adding the stock a ladle at a time. 5 minutes before finishing add the prawns.
Step 7
When the risotto is ready to remove the pan from heat and stir in the remaining Pure spread and parsley.
Step 8
The finished risotto should be quite fluffy but not soupy. Cover and leave for one minute before serving.
