Organic Beetroot Risotto with toasted Hazelnut

WHAT YOU'LL NEED

• 2 raw organic beetroot chopped cut into small cubes
• splash rapseeded oil
• pinch sea salt
• pinch chilli flakes
• 4 organic cooked beetroots
• 2 tablespoon extra virgin olive oil
• 1 onion very finely chopped
• 3 cloves organic garlic thinly sliced
• 2 cups of aborio rice
• 1/2 cup red or white wine
• 1 l Knorr Organic Liquid Vegetable Stock
• 2 teaspoon sea salt
• Big twist black pepper
• 1/2 lemon juice
• 4 tablespoon nutritional yeast
• 1/2 chilli flakes
• 2 tablespoon fresh thyme
• 1/2 cup hazelnut toasted