Seasonal cooking - Beetroot Risotto

Some time ago I signed up for weekly veg box delivery, well actually I do it fortnight... The box is a bit too big for us two and I never managed to use everything during one week. I love that all products are organic and grown locally. It also requires a bit of creativity from me when planning meals - I have to make sure that everything will be used.
This week the challenge was with beetroot. I usually just cook them, grate and make a Polish style salad but this time decided to try something new. I came across this recipe and decided to give it a go.
So here it comes:

500g fresh beetroot
olive oil
know of butter
2 garlic cloves
250 g risotto rice
150-200ml white wine
700ml vegetable stock
grated hard cheese (I am allergic to Parmesan so always replace it with some other cheese)


Heat the oven to 180C. Wash, peel and quarter beetroot and place them on baking foil. Drizzle with olive oil and season well. Bake until soft, probably around 1hour.
White beetroot seats in the oven heat the oil and butter in a large pan. Add onion and garlic and cook until translucent and soft. Stir in the rice - make sure that it is coated well with the butter! Pour over the wine and bubble it away for few minutes. Pour the stock and cook until rice is soft.
Check on beetroot and if ready remove them from the oven. Take 1/4 of them and whizz in a food processor. Chop the remaining beets. Add everything to the rice and stir in the cheese. Check the seasoning and...nice and healthy dinner ready!