9 Farmdrop products in this recipe
Preheat the oven to 200 C. Peel and roughly chop the beetroot then drizzle with oil and wrap in tin foil. Pop in the oven and cook for around 20 minutes until softened.
In a saucepan, bring the stock to the boil then reduce to a simmer until ready to use.
To a separate, heavy based saucepan, add 2 tbsp oil, the onion, garlic and the thyme. Sweat on a low heat for 10 minutes until translucent.
Add the risotto rice and stir to coat all the grains in oil. Turn up the heat slightly and add the wine. Stir and allow grains to absorb the wine.
Stirring constantly, add the stock, a ladle at a time, giving the rice time to absorb before adding the next ladleful. After about 20-25 minutes, when the rice can barley absorb any more stock, take the risotto off the heat.
Remove the beetroot from the oven, tip into a food processor with the goats cheese and blitz to a paste. Stir into the risotto. You may need to add a little more stock to loosen slightly.
Grate most of the Parmesan into the risotto, saving a little garnish, and stir. Check for seasoning then plate up, topping with pea shoots, a little drizzle of olive oil and a final grating of Parmesan