Ingredients: Instructions:
1 cup of Arborio or Vialone Rice - Saute onions, beets, & rice until transluscent
350 grams beets, cut into small cubes - Deglaze with wine
1 onion, chopped - Add broth
1 cup red wine - Cook on low heat for 20 - 25 minutes stir often
2-3 cups of vegetable broth - Once soft, add cheese, leave some to garnish
1 TSP olive oil - Garnish with cheese and parsley
200 grams of Gruyere, grated
