I actually saw this recipe in a magazine while waiting at the hairdresser but by the time I got home, did not remember what it had in it - so I started it from memory and although it is an unusual mix of foods, it turned out to be a nice mix.
I served it as a main meal however it would be good also as an accompaniment or side dish.
Ingredients ½ cup Arborio rice
4 baby beetroots
1 clove garlic, crushed
½ red onion, chopped
30 g pancetta, diced
2 tbsp tomato paste
¼ cup white wine
2 cups chicken stock, heated
40 g feta, crumbled
Preheat the oven to 170° fan forced.
Scrub the beetroots, and cut them in half.
Place on a baking dish with about 1 tbsp olive oil on the baking paper.
Rub the beetroot halves in the oil, and add some salt and pepper.
Bake in the oven for about 30 minutes or until the beetroot is tender.
While the beetroot is baking, start on the rice. Heat about a tbsp of oil in a wok.
Add the garlic, onion and cook for a minute or two.
Add the rice and pancetta and cook for a further 3 minutes, stirring all the time.
Mix in the tomato paste, white wine, and cook for a few minutes.
Slowly add the hot chicken soup, a bit at a time. Wait for each lot to be slightly absorbed before putting any more of the soup in and this way, the flavours go right through the rice.
Reduce the heat once all the soup is added and cook on very low for about 15 minutes, making sure you stir sometimes to make sure the rice does not stick. If it does, and the rice is not done, just add a bit of soup, or water.
Serve the rice with the baked beetroot halves on top and crumble the feta on top of this.