Preheat your oven to 400°F (200°C). Wrap the medium beets in foil and roast for 40-45 minutes until fork-tender. Let them cool, then peel and blend with ¼ cup of vegetable broth until smooth.

In a medium saucepan, heat the olive oil and unsalted butter over medium heat. Add the finely diced onion and sauté for about 5-7 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes.

Add the Arborio rice to the saucepan, stirring gently. Cook for 2-3 minutes until the rice edges become translucent.

Pour in the dry white wine (or broth and lemon juice if non-alcoholic). Stir well and cook until the wine has evaporated, about 2 minutes.

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

Gently stir in the roasted beet puree, mixing thoroughly. Cook for an additional 2-3 minutes.

If desired, add the grated Parmesan cheese and season with salt and black pepper to taste. Let it rest briefly before serving.

Spoon the Beet Risotto into bowls, garnishing with fresh parsley or microgreens.