Creating Bloody Beet Risotto is simple and enjoyable when you follow these steps:

1. Prepare the Broth: In a saucepan, bring the vegetable broth to a gentle simmer and keep it warm on low heat.
2. Sauté the Onions: In a large skillet, heat olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
3. Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated and slightly toasted.
4. Add the Wine: If using, pour in the white wine and let it simmer, allowing the rice to absorb the liquid completely.
5. Incorporate the Broth: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
6. Mix in the Beets: After about 15-20 minutes of stirring, add the chopped beets to the risotto. Mix well until fully combined.
7. Continue Cooking: Keep adding broth and stirring until the rice is creamy and al dente, typically around 30-40 minutes in total.
8. Finish with Cheese and Butter: Once the rice is cooked to your liking, stir in the grated Parmesan cheese and butter. Adjust seasoning with salt and pepper.
9. Plate the Dish: Remove from heat and let it rest for a couple of minutes, allowing the flavors to meld.
10. Garnish and Serve: Top with fresh herbs and a sprinkle of lemon zest before serving.

These easy-to-follow steps will lead you to create an incredible Bloody Beet Risotto that not only tastes wonderful but also looks gorgeous on your dining table.