Beetroot Risotto with Duck and Artichokes

In a saucepan, gently fry a white onion, finely diced, in extra virgin olive oil; add the rice and chicken stock. In a blender, blend the beetroots thoroughly with a little stock. We ‘build’ the risotto by alternating the stock and the beetroot purée, until the rice is cooked to perfection and has a bright red colour. Whilst the rice is cooking, place the duck on a baking tray and roast at 180°C until the skin is crispy. Slice the artichokes and fry them.