Ingredients

850g canned baby beetroot

1 onion, chopped

1 tsp garlic

1tbsp olive oil

200ml white wine

2 cups arborio rice

4 cups stock

2.5 cups water

2tbs chopped parsley

Parmesan to serve

Preparation

  1. Drain and rinse beetroot. Chop into 1cm chunks.
  2. Combine onion, galic and oil in a large pot. Stir over medium heat until soft.
  3. Add wine and cook until reduced by half. Stir in rice and beetroot.
  4. Add stock and water to rice, 1/2 cup at a time, stirring until absorbed between additions.
  5. Continue adding stock and water intil rice is just tender (may need a little extra water).
  6. Serve with parsley and parmesan.