Ingredients
- 4 Beetroots
- 1L Reduced-salt vegetable stock
- 1 Tablespoon olive oil
- 1 Brown onion, diced
- 4 Garlic cloves, thinly sliced
- 6 Sprigs thyme
- 1 Cup Arborio rice
- ⅓ Cup dry white wine
- 60g Feta, crumbled
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