Beta Vulgaris Rules (beetroot risotto)

This is a simple vegetarian
beetroot risotto recipe inspired by my trip to the country side a couple of weeks ago. Chipping Campden and The Ebrington Arms, voted North Cotswold pub of the year 2009.
You will need:
§ 6 beetroot, roughly chopped
§ olive oil
§butter
§ 1 onion
§ 1 garlic clove
§300g risotto rice
§100ml white wine
§ 800ml vegetable stock
§ yogurt
§ grated parmesan

Blend the beetroot and 2 tablespoons of oil with 400 ml of the stock in a food processor until smooth. Transfer to a saucepan, bring to boil and reduce the heat so the liquid is at a simmer. In a large saucepan heat the butter over a medium heat and add the chopped onion and garlic. Cook for a couple of minutes until softened.
Add the rice to the pan and stir to cover it all with the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look transparent then add the wine and let it bubble up a bit. Reduce the heat.
Continue by adding the beetroot stock mix a little bit at a time, stir, add more and so on, until the liquid is absorbed. when thats done use the remaining vegetable stock. Cook till the grains are tender but not too soft, in total for no more than 30 minutes.
Remove when is done and add the dill and the parmesan on top and ground black pepper. Serve with yogurt and some cooked beetroot slices on top.