To prepare the risotto with mascarpone and pink pepper, first heat the vegetable broth. Meanwhile, crush the pink pepper berries by pressing with the blade of a knife (1), then chop them (2).

Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto.