Beetroot Risotto

Call me crazy but I attempted beetroot risotto during the week. Risotto is just about the only thing I can cook with my eyes closed, I love it, and have mastered a few different varieties over time, but it's nice to change things up every now and then wouldn't you agree?
1) Wearing gloves so as not to stain your hands, grate tinned baby beets into a bowl.
2) Boil 1L water and add 1 teaspoon vegetable stock in a heat proof pouring jug.
3) Heat 1 tablespoon butter in a large saucepan over medium heat. Add 1 clove of peeled and crushed garlic and 1 finely chopped onion.
4) Cook until the onion is soft, then add beetroot and stir for 1 minute.
5) Add 1 1/2 cups aborio rice and stir for a further minute until grains are well coated and glossy. It's hard to see if they're translucent due to the stain from the beetroot.
6) Add one cup of stock and simmer, stirring until absorbed. Repeat until all the stock has been absorbed and the rice has become creamy and starchy.
7) I had to take mine off here, but for everyone else, fold through 70g grated Parmesan cheese and remove risotto from heat.
The trick is to continue stirring, it'll take patience but is well worth the result in the end, you'll get a risotto that oozes creamy textures to perfection.