Here is another En Guete! post by Dave. He also took the photo, which I think is rather good.
Having made two beetroot-based meals, we found ourselves with yet more beetroot to use up the following day. So we looked into the cupboard and determined that the other thing we had far too much of was risotto rice.
Consulting Google for a recipe yielded this one. We made it vegan by the simple method of leaving out all the cream and cheese and using margarine instead of butter. We also substituted brandy for the vermouth, since we had no vermouth in.
Despite the recipe's dubious origins, the result was delicious, and probably a lot less taxing on the stomach than the cheese-laden original.