Beet risotto & goat’s cheese Serves: 4 Ingredients 4 small or 2 large beetroot 1 tbsp olive oil 2 tbsp butter + 1 knob 2 cloves garlic, minced 1 onion, finely chopped 400g risotto rice 2 glasses dry white wine 1 litre vegetable stock salt and ground black pepper 4 x 50g (approx.) discs goat’s