Bring the broth to a boil in a large pot and add the cubed beets. Boil until tender and puree using an immersion blender. Reduce heat to low and continue to simmer.
Bring a large skillet to medium heat and add the butter, onion, and garlic. Cook until the onion is soft.
Add the rice to the skillet and allow it to toast for a few minutes, stirring occasionally. The onions may begin to brown around the edges, and this is okay. If anything begins to burn, immediately move on to the next step.
Deglaze the skillet with a scoop of the broth, scraping any fond off the bottom.
Add the broth one cup at a time, allowing the rice to simmer and absorb most of the moisture before adding the next round. This is the art of making risotto. It is all in the slow, careful addition of warm broth, allowing the rice to slowly plump and release starch, making that perfectly creamy dish we all so adore.
Once all of the stock has been added and the risotto has reached that perfect texture, remove it from heat and stir in the lemon zest. Taste now, and add more salt, if desired.
Serve immediately, garnished with the crumbled chevre, basil chiffonade, and fried pancetta.
