STEP 1
Heat oven to 350 degrees. Peel and trim the beetroots and cut into large wedges. Cover a large backing sheet with aluminum foil and add beets on top tossing with 1 tbsp olive oil, season with salt and pepper, then cook for 1 hr. until the beets are soft.

STEP 2
Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Add in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour in 1/2 cup of vegetable stock, then let the mixture simmer for about 5 mins, stirring often.

STEP 3
While stirring add in the rest of the vegetable stock, one ladle at a time. As the the rice absorbs the previous ladle of stock, add in another ladle until desired rice texture is reached, and rice is soft.

STEP 4
Remove the beets from the oven. In a food processor, blend ¼ of them to make a purée, then chop the remainder into small pieces.

STEP 5
Stir most of the Parmesan, the beet purée and chopped beets through the risotto, then serve with some extra Parmesan scattered on top.