In a large skillet over medium heat, heat the olive oil and butter. Add the onion and sauté for 3 or 5 minutes, or until translucent but not yet brown. Add the garlic and cook for 1 minute, stirring often.
Add the brown rice and cook for 2 to 3 minutes, stirring often to coat the rice with the oil and butter. The rice will begin to brown.
Add the wine and stir until almost all the liquid is evaporated (most of the alcohol will cook out), 1 or 2 minutes.
Reduce the heat to medium-low, add 1 or 2 ladles of warm chicken stock, and cook until it’s almost absorbed, stirring often. Repeat with more chicken stock until the rice is tender but still al dente and the risotto is slightly soupy, 30 to 40 minutes. You may need all the chicken stock; if you need more liquid, you can add more stock or a little water.
Stir in the diced beets and grated Parmesan cheese. Season with salt and pepper, stir in the goat cheese until creamy, and garnish with additional cheese if desired.
How to roast beets: I roast mine loosely wrapped in foil at 400 degrees F until they can be pierced with a fork, about 45 to 60 min.