Peel and chop the beets into ¾” pieces, cover with the 5 cups of water and cook over medium high heat until boiling, then reduce to a simmer until the beets are fully cooked.
When the beets are cooked, drain and reserve the cooking liquid, use ¼ cup of the beet cooking liquid and add to a blender with the cooked beets and puree until smooth.
Finely dice the small onion, add it and the flaxseed cooking oil to a pot and start to saute on medium heat.
Add a pinch of salt to the onions and continue to saute until the onions start to go translucent.
Add the risotto rice to the onions and stir until the rice is coated with the oil.
Increase the heat to medium high, add the white wine and cook until the wine is completely absorbed and the rice is starting to look dry.
Reduce the heat to medium and start adding the reserved beet cooking liquid a cup at a time, stirring between each additional of beet liquid.
Once all the beet cooking liquid has been added and the rice is cooked, add the powdered parmesan and pureed beets and stir well.
Taste the risotto and adjust the seasoning with some more salt if needed.
Serve the risotto with arugula and hazelnut pesto and some crumbled goat cheese.