Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for 40-45 minutes until they are tender when pierced with a fork. Once roasted, allow the beets to cool slightly, peel off the skins, and blend them with some vegetable broth until smooth.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the finely diced onion and sauté for about 5-7 minutes until it turns translucent. Then, add minced garlic and stir for another 1-2 minutes until fragrant.

Add 1 cup of Arborio rice to the skillet with sautéed vegetables. Stir frequently for 2-3 minutes, allowing the edges of the rice to become slightly translucent.

Pour in 1/2 cup of white wine into the skillet, stirring continuously. Allow the wine to simmer for about 2 minutes or until it has nearly evaporated.

Start adding warm vegetable broth, one ladle at a time, stirring consistently. Allow the liquid to be absorbed before adding the next ladle, continuing this process for about 18-20 minutes.

Once the risotto is cooked to your liking, stir in the blended beet mixture. Cook for another 2-3 minutes.

Remove the skillet from heat and stir in 1/4 cup of grated Parmesan cheese or a vegan alternative for added creaminess. Season with salt and pepper to taste.

Scoop portions of your Beet Risotto into shallow bowls and garnish with fresh parsley or microgreens.