Heat the oil and half the butter in a large deep frying pan, add the shallots and fry gently for 5 minutes until soft. Stir in the garlic and cook for 8 minutes until it starts to soften. Add the rice and stir until rice is glistening with butter, add the wine and cook until all the wine has been absorbed. In a separate pan bring the stock to a simmer.
Add a ladleful of hot stock to the rice and cook over a moderate heat for 3-5 minutes, stirring, until the liquid is absorbed. Season with salt and ground black pepper.
Continue adding the stock, ladleful at a time. 10 minutes before the risotto is cooked add the raw beetroot to the stock and then continue cooking adding the stock a ladle at a time.
5 minutes before finishing add the broccoli. When the risotto is ready remove from heat and stir in remaining butter, parsley and pecorino.
The finished risotto should be quite fluffy but not soupy. Cover and leave for one minute and then serve.