Preheat your oven to 400°F (200°C). Wrap the medium beets in aluminum foil, creating a tight seal. Place them on a baking sheet and roast for 40-45 minutes, until they are fork-tender. Once cool, peel the skin off, chop them roughly, and blend with ¼ cup of vegetable broth until smooth to create a vibrant puree.

In a large pan, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted or vegan butter over medium heat. Once the oil shimmers, add one finely diced onion and sauté for 5-7 minutes until it becomes translucent and fragrant. Stir in the minced garlic and cook for another 1-2 minutes, just until the garlic is aromatic; avoid browning it.

Add 1 ½ cups of Arborio rice to the pan with the onion and garlic mixture. Stir constantly for 2-3 minutes, ensuring each grain is coated with the aromatic oil.

Pour in ½ cup of dry white wine and immediately start stirring continuously. Allow the wine to reduce for about 2 minutes, ensuring the alcohol evaporates.

Reduce the heat to a gentle simmer and begin adding 4 cups of warm vegetable broth, one ladle at a time. Stir frequently.

Once the risotto reaches the desired consistency, stir in the vibrant beet puree you made earlier. Cook for an additional 2-3 minutes.

Remove the pan from heat and gently fold in ½ cup of freshly grated Parmesan cheese, if desired, along with salt and pepper to taste.

Scoop the creamy Beet Risotto into shallow bowls and generously garnish with freshly chopped parsley or microgreens for added color and flavor.