1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. 2. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. 3. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally. 4. Add cheese, stirring until blended. 5. Sprinkle each serving with 1 tablespoon walnuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
