Blend beetroot with half the stock until smooth and bring to a simmer in a saucepan.
Soften shallots, garlic, and thyme in 30g of butter over medium heat.
Stir in the rice and cook for 2 minutes until translucent.
Add the wine and allow it to reduce slightly.
Add the simmering beetroot stock one ladle at a time, stirring until absorbed.
Continue adding plain vegetable stock until rice is tender, roughly 20 minutes.
Off the heat, stir in mascarpone, parmesan, parsley, salt, and pepper.
Sauté beetroot slices in oil and butter for 4 minutes until tender.
Serve risotto topped with sautéed beetroot and crumbled Wensleydale cheese.