Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
Heat the oil in a shallow heavy-based pan. Sauté the shallot, garlic and beetroot until softened (about 6-8 minutes). Add the rice and stir well until the grains are well coated and glistening.
Pour in the wine, stir and add one ladleful of hot stock. Simmer, stirring all the time until it has been absorbed. Continue to add the stock at intervals and cook as before until the rice is tender but firm. Add the butter and most of the cheese and stir gently.
Serve scattered with a few soft thyme leaves, the remaining cheese and a good grinding of black pepper
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We recommend pairing this vibrant and creamy risotto with this fresh, summery Tesco Finest Domaine de Sours Rose