To make beetroot puree, put cooked beets in a blender until a smooth puree forms. Add a little water to get that smooth texture and blend again.
Cook some onion in butter until it turns transparent. Sprinkle some salt and add the garlic. Stir for another minute
Pour 1/2 cup of wine or you can use White Grape Juice and Vinegar as a non-alcoholic alternative, let it bubble up so the alcohol cooks off for about a minute
Add the rice and stir until each grain is well coated.
Add some hot vegetable stock but only a ladleful at a time and stir it so the stock absorbs into the rice. Once absorbed, add another ladleful.
Turn off the heat, then add the puree, lemon zest and juice, then mix it properly.
Turn the heat on to low, then add the last ladleful of stock and the parmesan. Let the parmesan let it sit on top until it starts melting, then stir it through.
Garnish with crumbled feta, toasted walnuts,lemon zest and thyme leaves.