Recipe

Step 1: In small saucepan, bring broth to simmer; keep warm.

Step 2: In large saucepan or deep skillet heat oil over medium heat. Add onion, celery, garlic and thyme; cook for 5 minutes, stirring.

Step 3: Add rice and cook, stirring, until grains are translucent, about 2 minutes.

Step 4: Pour in 1/2 cup of the warm broth; cook, stirring constantly, until all liquid is absorbed. Stir in wine; cook, stirring constantly, until all wine is absorbed. Continue to add warm broth, 1/2 cup at a time, stirring constantly and waiting until broth is absorbed before adding more, until rice is creamy and just tender, about 20 minutes.

Step 5: About 5 minutes before rice is tender gently stir in beets to heat through. Stir in Parmesan cheese, dill, chives, and salt and pepper to taste. Serve immediately.