date:May 26, 2014
ver medium-low heat, then add onion, garlic and remaining 1 tablespoon thyme and cook, stirring, for 3-4 minutes until softened. Add rice and cook for 2 minutes, stirring to coat the grains. Add wine and simmer until evaporated. Add beetroot stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring constantly, for 20 minutes or until the rice is al dente (you may not need all the stock). Remove from heat and stir in butter and remaining roasted beetroot