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9 February 2009
Serves 4 Ingredients 4 small raw beetroot, peeled and diced; 4 tbsp olive oil; 1 onion, diced; 300g Arborio rice; 1.2 litres/2 pints vegetable stock; 100 curly kale (green or black), sliced into small pieces; 100 parmesan, grated; a few sprigs of thyme
Pre-heat your oven to 180C/Gas 4. Place the beetroot in a roasting dish with the thyme and drizzle 2 tbsp olive oil over the top. Put in the oven for 20 mins (a few minutes less for fan assisted ovens).
Meanwhile, heat the remaining oil in a frying pan and add the diced onion. Sweat until soft and then add the rice. Cook whilst stirring for a minute and then add a ladle-spoon of the stock.
Keep stirring until the stock has been absorbed and then add another ladle. Continue doing this until all the stock has been absorbed and the rice is cooked and creamy.