Roast the Beets

Preheat oven to 400°F (200°C). Place diced beets on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.

Start the Risotto

In a large pan, sauté onion in butter until translucent. Add rice, stirring to coat with butter. Pour in white wine, simmer until absorbed.

Cook the Risotto

Gradually add warm vegetable broth one cup at a time, stirring continuously until each cup is absorbed before adding the next.

Combine and Finish

Once the rice is al dente, stir in roasted beets and goat cheese. Cook until cheese is melted and risotto is creamy. Season with salt and pepper.

Plate and Garnish

Serve hot, garnished with fresh parsley. Enjoy the blend of creamy goat cheese and earthy roasted beets in this luxurious risotto.