Add oil to a preheated pan, rice. Stir, heat to maximum and pour out the wine. Let the alcohol evaporate and turn down a bit of the fire. Fill the rice with broth. Cooking, stirring constantly and adding broth.
After 10 minutes, add half of the beetroot puree. Salt.
After 5 minutes, the remainder of the puree. Mix everything and add broth as needed.
In general, 20 minutes to cook, but you need to try, it may take a little longer for rice.
Serve risotto garnished with beetroot cubes and yoghurt.