Beetroot Risotto

I don't like beetroots very much, but they are very healthy so this is one way to have lots of it.

Slice the top/bottom of 4 beets, wrap in foil with some olive oil and salt, and bake at 200 deg C for 30-40 min.
Once done, peel off the skin and puree it in a blender. Keep aside.

In a saucepan, heat 2tbsps butter
Add in 3-4 chopped garlic
and 1 large onion chopped finely.
Saute till the onions are soft (not brown).

Add 1 cup of short-grain rice (arborio is not readily available so short-grains will release starch that will make it creamy) and continue to stir-fry.
Add 1 cup white wine and stir till it is absorbed.

Now add 1 cup of water (or chicken/vegetable stock) and stir till the water is absorbed. keep adding a cup of water and stirring till the rice is cooked. This helps bring out the starch that makes it creamy. If you don't have the patience, just add 2 cups of water and cover till rice is almost cooked, and stir like mad for the last few minutes. Then add the beet puree and mix well. Add salt/pepper to taste.

Add a good amount of grated Parmesan cheese in it, and also some on top while serving.