Gently fry the onion and celery in the olive oil until translucent and golden, and then stir in the rice, a little seasoning, and a ladle or two of broth.
Stir and cook until the rice has absorbed the liquid. Add the betroot and a little more broth, and continue cooking, adding more hot liquid until the rice is cooked to your liking.
Stir in a little cheese, and serve in heated soup plates with extra cheese handed round separately.
© 2000 Frances Bissell. All rights reserved.