Heat oil in a large pan over medium heat. Add onions, garlic, dried oregano & thyme, sea salt & cracked pepper and sauté until onions are soft.

Add beetroot and sweet potato and continue to cook for 5 minutes.

Reduce heat, add rice, and stir through for 2 minutes.

Add 1/3 cup of stock at a time, stirring through each time until well absorbed before adding more.

When the rice is almost cooked, add fresh basil, then continue stirring until rice is cooked, adding more stock if dish becomes too dry (you want it to remain quite saucy).

Serve hot, topped with fresh basil.