When beetroot is cool enough to handle, rub off the skin and cut up into cubes. Set aside.
Melt butter in a big wok or saucepan, add the onions and cook until soft but not coloured.
Stir in the garlic and ginger and cook for a further few minutes. Add the rice and cook until opaque, in other words when it becomes clear.
Add quarter of the stock and stir until the liquid has been absorbed.
Continue to add the stock in stages, stirring constantly until the rice is soft but still has a bite. Add in peas or/and spinich to cook for a bit.
Remove from heat, then stir in the lemon zest, juice and parmesan. Next stir in the beetroot, thyme and season with salt and pepper. You should get that wonderful pink red colour all the way through. The consistency should be thick and creamy. Add additional stock or hot water if required.
Spoon into bowls and sprinkle with more fresh thyme and extra parmesan cheese.