Prep your beets: If you’re not using pre-cooked beets, roast them at 400°F for 35–45 minutes until fork-tender. Let them cool, then puree until smooth.
Sauté your aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook another 1 minute.
Toast the rice: Stir in the arborio rice and toast for 1–2 minutes until slightly translucent around the edges.
Deglaze: Pour in the wine and stir until it’s mostly absorbed. If skipping the wine, just go straight to the broth.
Add broth gradually: Add the warm broth, one ladleful at a time, stirring often. Let each addition absorb before adding more. This takes about 20–25 minutes.
Stir in the beet puree: Once the rice is creamy and al dente, stir in your beet puree and lemon juice. Cook for another 2–3 minutes.
Finish it off: Turn off the heat, stir in the Parmesan, and season to taste with salt and pepper.
Serve and top: Spoon onto plates and top with sautéed mushrooms (or not, if your kids are mushroom skeptics like mine) and extra Parm.