Preheat the oven to 160°C fan/180°C/gas 4. Heat the oil in a casserole dish, and add the onion and a pinch of salt. Stir briefly, then cover and leave to soften for 10 minutes, stirring once halfway through.

Add the carnaroli rice and stir-fry for 1 minute, then add the beetroot. Stir, add the white wine and bubble down for 1 minute, then add the stock.

Bring to the boil, then cover and transfer to the oven for 50 minutes.

After 40 minutes, top the risotto with the goat’s cheese and hazelnuts, then cover and return to the oven for the final 10 minutes.

Scatter over the rocket and freshly ground black pepper, and serve immediately.