Beetroot risotto

Bring a pan of 1.5l of stock to a simmer. Chop an onion and fry in little olive oil with a knob of butter for 3 mins in a separate pan. Add 300g of risotto rice and fry for a minute, then add a glass of wine and cook until the wine has all been absorbed by the rice. Add grated beetroot, chopped basil, chopped parsley and 500 ml of the stock. Cover and simmer until the rice has absorbed it. Then start adding the rest of your stock a ladle full at a time, let it absorb before adding the next. Before adding the last ladle full of stock, throw in some shredded cabbage or greens or spinach. When the last of the stock has been absorbed take off the heat and add the zest and juice of a lemon and a handful of grated cheese. Serve.