500g/1lb 2oz cooked beetroot
small bunch fresh dill, finely chopped (optional)
2 garlic cloves, finely chopped
handful kale leaves, trimmed, washed and very thoroughly dried
squeeze lemon juice (optional)
1 onion, finely chopped
small bunch fresh parsley, finely chopped
salt and freshly ground black pepper
1 large sprig thyme
300²µ/10½´Ç³ú risotto rice
2 tbsp olive oil
1 litre/1¾ pints chicken or vegetable stock
30g/1oz butter
150g/5½oz creamy goats’ cheese, crumbled
50²µ/1¾´Ç³ú Parmesan (or alternative vegetarian hard cheese)
vegetable oil, for deep-fat frying
100ml/3½fl oz dry white wine