Method:
1 Place the beetroot and 1 tbs water in a microwave-safe bowl, cover with damp paper towel microwave on High/100% for 5-7 minutes or until tender, drain.
2 Heat oil in a frying pan over medium heat, sauté the garlic and onion for a minute then add the rice and cook for a further minute. Add the chicken stock a ladle at a time, allowing liquid to be absorbed between each addition, stirring occasionally.
3 Add the beetroot, herbs and cream and stir gently to combine, season with salt and pepper.
4 Spoon into serving bowls top with parmesan.