• For the sage oil garnish: heat the sunflower oil over a medium-high heat,
• Throw the leaves in for 4 -5 seconds, dry them with paper kitchen towel, grind them with a pestle and mortar or finely chop.
• Use a little of the oil in the pan to add to the sage leaves to form a paste.
• For the risotto: In sauté pan, over a low heat, heat the olive oil and add the rice.
• Coat the risotto rice with oil, add a pinch of salt.
• Very slowly add the beetroot juice until the risotto is covered. Keep stirring with wooden spoon continuously.
• When there is still a little bit of liquid left, add a little more beetroot juice, repeat until the rice is cooked just past the al dente stage, adding the barberries on the last round of this process.
• Remove from heat and add the salt, butter and parmesan.
• Stir until all ingredients are absorbed and the risotto is silky smooth
• Taste and add salt if required.
• Serve topped with shaved parmesan and sage oil.

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