Name: Beetroot Risotto With Goats’ Curd
Total time: 50 min
Yield: 4
Ingredients: 2 small to medium beetroot; Good knob of butter; 1 tbsp olive oil; 2 banana shallots, peeled and finely sliced; Leaves from 4-5 fresh thyme sprigs, plus extra sprigs to garnish; 350g | 12.3 oz risotto rice; 200ml | 6.8 fl oz white wine; 750-850ml | 25.4-28.7 fl oz hot vegetable stock; 30g | 1.1 oz vegetarian hard cheese, grated; Salt and freshly ground pepper; Handful of chives, snipped; 45g | 1.6 oz soft goats’ curd; Handful of micro leaves

VMG Recipes