• 1 onion, peeled and finely chopped
• 1 celery stalk, trimmed and finely sliced
• 2 tablespoons extra-virgin olive oil
• 300 g (10 oz) Arborio rice
• salt
• pepper
• about 1 litre (1¾ pints) vegetable broth, boiling
• ½ betroot, grated
• Parmesan cheese

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.