Preheat your oven to 400°F (200°C). Wrap the medium beets in foil and place them on a baking tray. Roast for 40-45 minutes or until tender when pierced with a fork. Once cool, peel and blend with ¼ cup of warmed vegetable broth until smooth.

In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the finely diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Add 1.5 cups of Arborio rice to the pan. Toast the rice for 2-3 minutes, stirring constantly, until slightly translucent at the edges.

Pour in 0.5 cup of dry white wine, stirring continuously for about 2 minutes until absorbed.

Gradually add warm vegetable broth, one ladle at a time, stirring frequently for about 18-20 minutes until creamy and al dente.

Gently stir in the blended beet mixture and cook for an additional 2-3 minutes.

Remove from heat, stir in 0.5 cup of freshly grated Parmesan cheese if using, and season with salt and black pepper to taste.

Serve in shallow bowls, garnished with fresh parsley or microgreens.