Preheat your oven to 425°F. Wrap the medium beets in foil and roast them for about 1.5 hours, or until tender. Once cool, peel two beets and blend into a smooth puree, and cube the remaining beet.

In a saucepan, heat the bone broth and water until gently simmering.

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until softened, about 3-5 minutes.

Stir in the Arborio rice for about 1 minute until edges become translucent.

Pour in the dry vermouth and stir until absorbed.

Gradually add warm broth one ladle at a time, stirring constantly until absorbed, about 18-22 minutes.

Fold in the diced beets, beet puree, balsamic vinegar, salt, and black pepper.

Spoon the risotto onto plates and top with crumbled goat cheese and chopped dill.