Peel and finely dice the beetroot and onion. Finely chop the garlic. Sauté everything in a pan with a good dash of olive oil over a medium heat. Add the risotto rice and sauté briefly. Now deglaze with the red wine and allow it to boil away.

Add a large ladle of stock so that the rice is just covered. Cook the risotto over a low to medium heat. Add a little stock every few minutes and stir gently so that the rice is covered and does not stick. Depending on the type of rice, the risotto should be ready after 20-30 minutes.

Roughly crush the walnuts and place in a small pan with the vegan butter. Melt the butter over a medium heat and roast the walnuts in it. Stir from time to time.

Remove the risotto from the heat and stir in the yeast flakes. Season well with salt and pepper, divide between two plates and serve sprinkled with the walnut butter, a little cream cheese and, if you like, some cress and cashew parmesan (or yeast flakes).