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Beetroot and goats’ cheese risotto
Fruit and vegetables
500g/1lb 2oz cooked
beetroot
1
onion
, finely chopped
2
garlic
cloves, finely chopped
1 large sprig
thyme
small bunch fresh
parsley
, finely chopped
small bunch fresh
dill
, finely chopped (optional)
squeeze
lemon juice
(optional)
salt and freshly ground black
pepper
handful
kale
leaves, trimmed, washed and very thoroughly dried
Tins, packets and jars
300g/10½oz
risotto rice
Cooking ingredients
1 litre/1¾ pints chicken or
vegetable stock
2 tbsp
olive oil
Dairy, eggs and chilled
30g/1oz
butter
150g/5½oz creamy goats’ cheese, crumbled
50g/1¾oz
Parmesan
(or alternative vegetarian hard cheese)
Other
100ml/3½fl oz dry
white wine
vegetable oil, for deep-
fat
frying
Back to recipe
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