Ingredients

• 1 Medium sweet onion, finely chopped
• 1.5 Cups short grain Arborio rice
• ¼ Cup olive oil
• 1 Cup beet Juice
• 1 Cup white wine (any will do)
• 4 Cups vegetable, miso or chicken stock
• 1 x 5oz.Container Oolie Beet bliss dip
• 3 Tablespoons feta (optional)
• 3 Tablespoons sweet relish (optional)
• 1oz. Mint and dill, roughly chopped

Instructions

1. In a large, shallow saucepan, saute the diced onion in the olive oil over a medium heat until translucent.
2. Add the rice and toast everything until you start to see a tiny amount of color on the edges on the onions – about 3 minutes.
3. Turn down the stove to medium-low and add the beet juice to the pan. Stir constantly with a wooden spoon until most of the liquid has absorbed.
4. Add the wine to the pan and continue to stir until most of it has absorbed.
5. Add the stock, one cup at the time, stirring continuously, until you have a creamy, oatmeal-like consistency.
6. Turn off the heat and stir in the Oolie dip.
7. Drizzle over the optional relish, and Feta, scatter over the herbs and serve immediately.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens:  Egg, dairy, Soy (if using miso)