Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat. Sauté the shallots gently for 4-5 minutes then add the garlic and cook for another 2 minutes until softened. Add the rice and coat thoroughly in the butter, oil and shallot mixture and cook for 3-4 minutes or until the grains start to turn translucent.
Add the white wine and increase the heat to allow it to evaporate almost entirely. Add the diced beetroot at this point and stir well. Add a ladle of hot vegetable stock to the risotto at a time, stirring frequently until it is absorbed into the rice.
Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes. Adjust the seasoning as necessary.
Stir through the Parmesan just before serving. Ladle into serving bowls and garnish with the Fresh and Naked purple leaves before serving.