Preheat oven to 400 degrees. Wash beets, trim the stems, and peel skin using a vegetable peeler. Cut beet into 1½ inch pieces. You can use disposable gloves if you're worried about staining your fingers. Bake beets in the oven for 35-40 minutes, tossing once with spatula halfway through.
In a small pot bring vegetable broth to a low simmer, covered.
In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
Add rice + 3 sprigs thyme; stir to coat. You want rice to look glazed and almost translucent. Stir in wine; cook until reduced by half, about 3 minutes.
Add ½ cup broth; simmer, stirring, until almost all the liquid is absorbed. Repeat this process by adding vegetable stock ½ cup at a time and stirring until liquid is almost absorbed before adding more. You want the spoon to be able to move across the pan smoothly without having rice sticking to the bottom. This will take about 25 minutes.
Stir in beets, butter, and Parmesan; season with salt and pepper.
Sprinkle with fresh thyme and shaved asiago. Serve immediately.
Recipe by The Peony Life at http://thepeonylife.com/2015/11/roasted-beet-risotto-with-asiago-thyme/