Step 1: Prepare the Beetroot
If using raw beetroots, peel and grate them. If using pre-cooked beetroots, finely chop them. Set aside.

Step 2: Heat the Stock
In a saucepan, heat the vegetable stock and keep it warm over low heat.

Step 3: Cook the Onion and Garlic
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 5-7 minutes until soft. Stir in the minced garlic and cook for another minute.

Step 4: Toast the Rice
Add the Arborio rice to the pan and stir to coat it in the oil. Cook for 1-2 minutes until the rice is slightly translucent.

Step 5: Add the Wine
Pour in the white wine (if using) and stir until it’s absorbed by the rice.

Step 6: Cook the Risotto
Add a ladleful of warm stock to the rice and stir until absorbed. Continue adding stock, one ladle at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).

Step 7: Add the Beetroot
Stir in the grated or chopped beetroot and cook for another 2-3 minutes until heated through.

Step 8: Finish with Butter and Cheese
Remove the pan from the heat. Stir in the butter and grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.

Step 9: Garnish and Serve
Divide the risotto among serving plates. Garnish with fresh parsley or dill and extra Parmesan cheese. Serve immediately.