Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the roots and top 3cm off the leeks, then slice a cross into the tops, open them out and rinse out any dirt under a cold tap. Chop the leeks into 1cm-thick rounds. Peel the garlic cloves and crush or finely grate them. Pick the rosemary leaves off their sprigs and finely chop them.

Pour 2 tbsp oil into a large, ovenproof pan and bring to a medium heat. Slide in the leeks, garlic and rosemary. Sprinkle in a generous pinch of salt and pepper and fry for 8-10 mins, stirring occasionally, till softened.

While the leeks cook, scrub the beetroot clean and coarsely grate them (beetroot likes to stain things red, so grate them onto a plate – or a board you can wash straight away – and protect your hands with gloves and your clothes with an apron).

Turn the heat up slightly and stir in the risotto rice. Grate in the lemon zest. Cook for 1-2 mins, stirring frequently, till the rice starts making a popping sound.

Slide the beetroot into the pan and pour in 2 ltrs boiling water. Crumble in the stock cube and stir to dissolve. Bring to the boil.

Pop a lid on the pan and slide it into the oven (if your pan isn’t ovenproof, see our tip on cooking the risotto). Cook for 30 mins, stirring 2 or 3 times during that time.

While the risotto is cooking, trim any dry stalks away from the spinach. Roughly shred the leaves.

When the risotto is ready and the rice is tender, remove from the oven and stir in the spinach for 1-2 mins to wilt it. Squeeze in a little lemon juice and taste the risotto. Add more salt or pepper if needed. Ladle the risotto into bowls and serve.