2 tbsp butter;
60 ml extra virgin olive oil;
1 red onion, diced;
1 leek, diced;
3 cloves of garlic, chopped;
1 thumb-sized knob of ginger, finely grated;
2 stalks of lemongrass, finely diced;
1 tbsp of chopped thyme;
250g arborio risotto rice;
1.5 l boiling vegetable stock;
4 tbsp white miso;
1 large beetroot, peeled and blitzed in a food processor;
50g grated parmesan.
1. Heat 1 tbsp butter and the oil in a pan over moderate heat. When the butter begins to bubble add the onion, garlic and leek and cook for 3 or 4 min until soft. Add the ginger, lemongrass and thyme and cook for another 3 to 4 min.
2. Add the rice and continue to cook, stirring, for a couple of minutes. Ladle in enough boiling stock just to cover the rice and turn the heat down slightly to a rapid simmer. Stir regularly, adding more liquid as the rice absorbs it.
3. After 10 min, stir in the miso and beetroot and continue to cook, adding more stock as necessary. Once the rice is al dente, take off the heat and stir in the parmesan and the other tbsp of butter. You may add a little more miso at this stage if you like a stronger miso flavour.
4. Cover with a lid and leave to sit for a minute or two before serving. Serve with shaved parmesan and buttered steamed greens.