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2
as a main courseMedium
Published 2000
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