Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.

Coarsely grate half the beetroot and set aside. Cut the remaining beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands. 

Pop the carrots and beetroot chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the chermoula spice mix, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast the veg on the top shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins.

If you prefer hob cooking your risotto, just use a normal pan.

While the onion fries, peel and grate the garlic (or use a garlic press).

Once the onion has caramelised, add the garlic and remaining chermoula spice mix. Fry for another 30 secs. 

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Next, stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

Meanwhile, roughly chop the chives (use scissors if easier). Zest and cut the lemon into wedges.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

When the risotto is cooked, remove it from the oven and stir in the grated beetroot and a pinch of lemon zest. Keep stirring until the beetroot has been fully incorporated. 

Stir in the hard Italian style cheese and butter (see pantry for amount). Season with salt and pepper, then squeeze in some lemon juice. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Taste and season the risotto with more salt, pepper and lemon juice if needed.

Once the roasted veg is ready, drizzle over the honey (see pantry for amount) and toss together so it's nice and sticky. 

Share the beetroot risotto between your bowls. Spoon on the sticky veg and crumble over the Greek style salad cheese. 

Sprinkle over the chives, flaked almonds and a pinch of the remaining lemon zest to finish.