Another vegetarian/vegan dish (depending upon how you finish it).  Made pressure-cooker-style, it's perfect on a Monday.

3-4 small beets
1 large onion, sliced thinly
1 bunch lacinato kale, ribs removed, chopped
5 dried chiles, crushed
1 tsp. fresh thyme
1 1/2 c. arborio rice
1/4 c. dry white wine
4 c. vegetable stock
1 T. fresh lemon juice
1/4 c. sliced basil, sliced into ribbons
parmesan cheese, if desired
olive oil
kosher salt
cracked black pepper

Preheat the oven to 425 degrees.  Wash and trim beets.  Place in the center of a square of foil, top with olive oil and salt, and wrap tightly.  Roast until soft, or about 45 minutes.  Let cool, then peel off skins and dice.

Meanwhile, saute the onion with a bit of olive oil in a covered saute pan until very soft and translucent, or about 20 minutes.  Stir in chiles, thyme and kale, and re-lid.  Turn heat down to medium-low and cook for about 10 more minutes, or until kale wilts nicely.  Season with salt and pepper and transfer to pressure cooker.  Add rice and stir well to ensure rice is evenly coated with oil, then add wine, stock, water, and beets. 

Cover pressure cooker and ensure that it is tighly - and safely - sealed.  Bring up to full pressurization according to the manufacturer's directions.  Allow to cook over medium-high heat for 7 minutes.  Remove from heat and use the quick-release valve to cool.  Remove lid and stir well  Add basil and lemon juice and stir.  Adjust salt if needed. 

If desired, top with finely shredded parmesan.