Vibrant and hearty, this dish is beautiful to behold and a delight to eat. No need to cook beets ahead of time, which makes this dish a one-pot meal!
Set the stock on to heat at the back of the stove.
Heat 1 Tbsp butter in a pot over medium heat and stir in the onions. Allow to cook for about 5 minutes. Add In the beets and cook for another 5-10 minutes, until some of the liquid has evaporated. Remove half of the beets and set aside.
Add in the other Tbsp of butter and the arborio rice. Stir to coat the rice entirely in butter.
Add in the wine (if using) and, stirring constantly, allow to absorb.
Add the hot stock into the pot one ladleful at a time, stirring constantly and allowing to absorb between each addition. Do this until the stock is gone and fully incorporated into the rice, about 20-30 minutes.
Stir in the rest of the cooked beets, thyme, and parmesan. Grind in some black pepper, taste, and add more seasoning as needed.
Serve with the optional garnish of fresh arugula and parmesan or crumbled goat cheese.