• 1 onion, peeled and finely chopped
• 1 celery stalk, trimmed and finely sliced
• 2 tablespoons extr

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