I’m having a ‘no shop’ week this week which is something I like to do every now and then, where I don’t buy any food that week, just use up things in the cupboards and freezer. It’s a really helpful concept for reducing your food waste and also encouraging yourself to get inventive with ingredients in the kitchen – as well as saving time! And it’s the reason we had this simple Beetroot Risotto for dinner.

When I was holding a bunch of five beetroot from the fridge and asking the children if there was anything they hadn’t eaten for a while they would like me to make soon, my daughter beamed: ‘Beetroot Risotto – I love it and it’s been ages since we last had it!’ She was right, the easy, earthy risotto was once a staple, known in years gone by as Princess Rice thanks to its bright pink colour.

I know some people fret about making risotto but there really is no need. I like to roast the beetroot while the rice is cooking so it’s actually a really quick dish, or you could roast the beetroot in advance while something else is in the oven. You don’t need to stand over it stirring the pot, just keep an eye on it, stir regularly and add the stock as you go. You can make this as loose as you like with extra water or even a couple spoonfuls of mascarpone cheese if you like your risotto really creamy.