Take a pan add oil and finely chopped onions and sauté it for 2 min after that add finely chopped garlic, celery and green peas and cook it for a minute.
Add the stock and simmer it for 3-4 minutes. Add beetroot puree and cooked brown rice and stir well and cook for minutes.
Add the white sauce and mix well and seasoned the risotto with salt and pepper.
Add the fresh basil and parsley roughly chopped and serve.