BEETROOT RISOTTO WITH SESAME GLASS BISCUITS 500g baby beetroot, trimmed 2 cloves garlic, peeled 4 cups vegetable stock 1/2 cup red wine 2 tablespoons Grand Marinier 1 medium white onion, chopped 2 cups arborio rice 2 tablespoons balsamic vinegar SESAME GLASS BISCUITS 2 tablespoons liquid glucose 45g plain flour 90g caster sugar 2 tablespoons sesame seeds, toasted

Combine beetroot and garlic in oiled baking dish. Roast in 450°F oven 25 minutes or until beetroot is tender. Cool, peel, chop beetroot and garlic. Blend or process until almost smooth. Combine in medium pan with stock, wine and Grand Marinier, bring to boil, keep hot. Add onion to large heated oiled pan; cook, stirring, until soft. Add rice, stir until well combined. Stir 2/3 cup hot stock mixture into rice; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture gradually, stirring until absorbed between additions. Total cooking time should be approximately 30 minutes or until rice is tender; stir in vinegar. Serve accompanied by sesame glass biscuits.

SESAME GLASS BISCUITS: Line a baking tray with a sheet of baking paper. Combine all ingrediens in large bowl. Using wet hands, press mixture together to form a ball. Roll teaspoonfuls of mixture into balls; place 10cm apart on prepared tray, flatten slightly with wet hands. Bake in 350°F oven 7 minute or until lightly browned; cool on tray. Makes about 24.

Serves 6.

Per serving: 3.1g fat, 445 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]