Chop the onion and grate the beetroot.

In a deeper pan, heat olive oil and add onion. Cook until translucent, then add dry rice and cook for a minute.

Add beetroot and 1-2 ladle of broth. Add salt and pepper and stir. (Be careful with salt as both broth and cheese are salty.) Keep adding broth by ladle and stirring. Continue until all broth is used.

Cook until rice is al dente, or until most of the broth evaporated. Turn off the heat and add grated cheese. Mix well. Serve and enjoy 😋