Preheat your oven to 400°F (200°C), wrap beets in aluminum foil, place on baking sheet, and roast for 40-45 minutes until tender. Cool, peel, and blend beets with ¼ cup of vegetable broth until smooth.

Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a skillet over medium heat. Sauté 1 diced onion for 5-7 minutes until translucent, then stir in 2 minced garlic cloves and cook for another 1-2 minutes.

Add 1 cup Arborio rice to the skillet, stirring frequently for 2-3 minutes to toast the rice and release starches.

Pour in ½ cup dry white wine, stirring until mostly evaporated, about 2 minutes.

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

Stir in blended beet mixture and cook for an additional 2-3 minutes.

Remove from heat and stir in grated Parmesan, if desired, along with salt and black pepper. Let sit for a couple of minutes.

Spoon risotto into bowls and garnish with parsley or microgreens before serving.