Cook the beetroots by placing them in a saucepan of warm water, bring to the boil and then reduce to a simmer and cook until tender–approx 20-30 minutes.

Remove from the pan and set aside.

Add the onion and oil to a large frying pan and cook on a low heat for 10 minutes until the onion is nice and soft and caramelising.

Next, add the garlic and stir for a few minutes, then add in the grains and stir throughly to coat all the grains.

Poor in the wine and turn up the heat a little. Again stir to combine and let the wine and cook off a couple of minutes.

Add in 1 cup of your veg stock and continue to add a cup when the grains look dry.

After a couple of cups of stock, chop the beetroot into cubes and then stir throughly to mix into the risotto.

Continue stirring and adding stock for approx 30 minutes until the grains are tender.

Season well with salt, pepper, squeeze lemon and beetroot powder (optional).

Top with lots of toasted hazelnuts.