Lisa Faulkner and John Torode served up a tasty beetroot risotto with deep fried goat’s cheese balls on John and Lisa’s Weekend Kitchen.

The ingredients for the risotto are: 1 tbsp olive oil, 75g unsalted butter, chilled & cubed, 1 large onion, finely chopped, 1 garlic clove, crushed, 350g Arborio risotto rice, 150ml dry white wine, Fresh tarragon, roughly torn, 750ml beetroot juice, 250ml vegetable stock, 4 tbsp finely grated parmesan and 4 small cooked beetroot, cubed.

For the Goat’s cheese balls: 200g soft goat’s cheese, 100g plain flour, 1 egg, beaten, 100g Japanese panko breadcrumbs and vegetable oil, for deep frying.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.