To make the lemon oil, combine the olive oil, lemon zest and juice in a jug or jar. Shake well or blend and set aside.

Preheat the oven to 180°C/350°F
Chop the beetroot into 1cm dice and toss them with a little olive oil and salt in an oven dish. Roast for 15 minutes. Remove half of the beets and put them in a food processor. Blend to a puree, adding about 400mls of the vegetable stock to get a smooth liquid. Pass this through a sieve and add it to the rest of the stock. Bring to a boil and hold it at a simmer.
Return the rest of the beets to the oven for 10-15 minutes more, until beginning to caramelise.

Heat two tablespoons of olive oil in a wide, heavy pan over medium heat, and sauté the shallots and garlic for 5 minutes. Lower the heat, add the rice and toast it for 7-8 minutes, stirring often. Add the red wine and simmer, stirring, until it has been absorbed. Add a ladle or two of the hot beetroot broth. Stirring often, let this simmer until it is absorbed, then add more broth. Continue in this way until the rice is just tender and almost dry. It will take about 20 minutes. Now add the roasted beets and the butter. Season well with salt and pepper.

While the risotto is cooking, bring a small pot of water to a boil and cook the broad beans for 4-5 minutes, until tender. Cool briefly in cold water and peel off the translucent skins, splitting the beans in half. Dress the beans in a tablespoon of the lemon-fennel oil and set aside.

To serve, spoon the risotto into warm shallow bowls. Drizzle some lemon-fennel oil around, then scatter the broad beans and the goat’s cheese over each portion.