Toss beetroot in 1 tablespoon oil and place in a shallow baking dish. Season to taste. Bake in a preheated oven at 190°C for 15-20 minutes.
Meanwhile, heat 2 tablespoons of remaining oil in a large saucepan over medium high heat. Add garlic, onion, Arborio rice and pancetta, cook for 1-2 minutes, stirring continuously.
Stir in Leggo’s Tomato Paste and wine, cook for a further 1 minute. Add boiling stock, 1 cup at a time, allowing each addition to be absorbed before adding the next one. Reduce heat and simmer for 15 minutes, stirring occasionally. Serve the risotto topped with roasted beetroot and crumbled fetta cheese.