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Beetroot and mascarpone risotto with crumbled Wensleydale cheese recipe - BBC Food butter, wensleydale cheese, risotto rice, mascarpone, vegetable stock, olive oil, thyme, pepper, parsley, beetroot, shallot, garlic, salt, parmesan cheese, white wine For the risotto, blend the beetroot with half of the stock in a food processor until smooth. Transfer to a saucepan, bring the boil and reduce the heat so the liquid is at a simmer. Heat the butter i...
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