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1
Put oven rack in middle position and preheat oven to 425F.
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2
Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours.
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3
Cool to warm in foil package, about 20 minutes.
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4
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
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5
While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan.
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6
Keep at a bare simmer, covered.
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7
Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes.
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8
Add rice and cook, stirring constantly, 1 minute.
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9
Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute.
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10
Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed.
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11
Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
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12
(Reserve leftover broth.)
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13
Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through.
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14
Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
