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Beetroot and Goats Cheese Risotto

Serves 2

Ingredients

 

Method

1. Heat oil and butter in a heavy-bottomed frying pan

2. Add onions and sweat for 3 minutes. Add garlic. Cook for 1 minute, stirring

3. Add rice, stirring for 2 minnutes, until rice is translucent and coated in oil/butter

4. Add beetroot powder, stir and add vermouth

5. Add a ladel of hot stock. Allow this to be absorbed by the rice before adding another ladel. Repeat the process, allowing the liquid to be absorbed each time

6. Stir in goats cheese. Add salt and pepper to taste.

I served this with some chopped chilli on top, to give it a little kick, and some sliced parmesan

 

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