That's a beautiful red monochrome dish there @alinalisa! Great thinking using the beetroot to colour the other ingredients... I use beet when I need red colouring, savoury and sweet both. I just thought if you were able to get hold of some red rice you could have used that, though granted its got a different texture :-) Thyme is a perfect herb for risotto in my opinion, and parmesan adds a certain richness, and with the chunks of beetroot this makes a nutritious and tasty meal that I would be very happy to eat! Good luck!