Beetroot risotto

Name: Beetroot risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 raw beetroots (approx. 300 g total), peeled and cut into quarters; 2 sprigs fresh dill, leaves only, plus extra for garnishing (see Tips); 150 g red onion, cut into halves; 2 garlic cloves; 20 g olive oil; 300 g Arborio rice; 50 g white wine; 20 g balsamic vinegar; ½ tsp ground black pepper; 700 g water; 1 ½ tbsp Vegetable stock paste (see Tips); goat's cheese, to serve