As pumpkin, I tend to roast beetroot in the oven to intensify its flavor. If the beetroot is really fresh you can use all of it. To reduce oven time I chop the beetroot in cubes. Spread a drizzle of olive oil, cover and bake in the oven at 180° for approximately 1h, until tender. For this recipe I preroasted 2 large beetroots. MIx half of the amount in the blender.
Chop and fry 1 red onion, 4 garlic cloves and 1 chili in a mixture of olive oil and butter. Add 120 grams ( 60 pp) of good quality risotto and 1 table spoon of cumin seeds. Bake until glazy. Add 2 table spoons of balsamic vinegar and 1 table spoon of dried thyme. Allow to evaporate. Add the beetroot puree. Stir regularly while adding vegetable stock cup by cup. Once the rice is al dente (+/- 20 mins) add the beetroot cubes. Taste, add pepper and salt. Finish with chopped fresh parsley.
Serve with grated parmigiano and ricotta with za’atar. Cheap, healthy, colorful, awesome food.