Sauté the diced shallots and minced garlic in a little water in a heated up large non-stick pan on medium heat. Use one for that you have a fitted lid for. We will need the lid later on.

While you are sautéing your shallots, heat up your stock in a small pot. Keep the vegetable stock hot until your risotto is done. You can also dice your peeled beets.

Add the white wine to your shallots and let it deglaze. The wine should cook off completely. Mix in your rice and let it sauté for a few seconds while stirring.

Toss beets, nutritional yeast, some salt, black pepper and miso paste. Add vegetable broth, just enough to have the rice covered. Let it simmer on low heat. You will keep adding veggie broth in small amounts. Before you add more veggie broth, wait until the rice absorbed it fully.

You want to stir the rice often, which makes the risotto creamy. You add stock until the rice is almost al dente. This will take about 20 minutes. Taste some rice to see if it is almost ready. Turn off the heat and cover the pan and let it rest for about 5 minutes. Add the hummus and lemon juice and stir it under.

Divide the risotto in a shallow bowl, top it with some vegan Parmesan cheese, beet cubes, spring onions and lemon zest.