Beetroot Risotto with Lancashire Cheese

• 1 oz butter
• 2 tbsp olive oil
• 14.1 oz cooked beetroot chopped into cubes
• 2 shallots peeled and finely chopped
• 2 cloves garlic finely chopped
• 1 sprig fresh thyme (only leaves)
• 30.4 fl oz chicken stock
• 8.8 oz risotto rice
• 4.2 fl oz dry vermouth
• 2 tbsp double cream (optional)
• 3.9 oz pecorino grated
• 1 small handful fresh parsley chopped (about 3 tbsp)
• salt and freshly ground black pepper

To serve:

• Lancashire cheese grated (can be substituted by cheddar cheese)