Preheat your oven to 400°F (200°C). Toss peeled and chopped beets in a bowl with olive oil and salt until evenly coated. Wrap the beets in foil to retain moisture and place them on a baking sheet. Roast for about 1 hour, or until the beets are fork-tender and have absorbed the flavors.

Once the roasted beets have cooled, transfer them to a blender or food processor. Blend until smooth, creating a vibrant beet puree that will add creaminess and color to your Beet Farro Risotto. Set the puree aside and prepare to heat your vegetable broth.

In a saucepan, heat vegetable broth over low heat, keeping it warm as you prepare the risotto. Stir occasionally to ensure it stays warm.

In a large skillet, add a splash of olive oil and heat over medium heat. Once hot, add chopped shallots and sauté for about 4 minutes, until translucent.

Add the rinsed farro to the skillet with the sautéed shallots. Toast the farro for approximately 2 minutes, allowing it to absorb the flavors.

Pour in white wine and simmer for about 5 minutes, stirring frequently.

Begin adding the warm vegetable broth to the farro mixture in ½ cup increments, stirring constantly. Allow each addition to be absorbed before adding more. This will take about 30 minutes.

When the farro is fully cooked, stir in the beet puree, mixing well.

Plate your risotto and sprinkle crumbled goat cheese and chopped pistachios generously on top.