1. Place a thick bottomed saucepan on a medium heat and add the rapeseed oil.
2. Peel and finely dice the red onion and add to the saucepan.
3. Cook the red onion for 2-3 minutes until soft and with no colour.
4. Add the pearled spelt to the onions and continue to cook for a further 3-5 minutes.
5. In a separate saucepan, add the beetroot juice and bring to the boil.
6. Add the hot beetroot juice to the rice and onion mixture a ladle at a time, stirring the mixture every 5 minutes.
7. After about 20 minutes, the spelt should be tender but not overcooked, and the consistency should be like a thick soup.
8. Stir in the unsalted butter to add richness.
9. Dice the cooked beetroot into rough 2 cm cubes and stir into the spelt risotto and season with salt and pepper.

To Serve

1. Spoon the cooked spelt risotto into individual serving bowls and dot some soured cream on top.
2. Add some sprigs of fresh dill on top.