Heat oven to 180C. Peel and trim beetroots and cut into large wedges. Place on a baking tray and toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft (keep an eye on them so they won't burn).
Blend all the ingredients for the cashew cream until very smooth.
Meanwhile, heat the remaining oil and tip in the garlic and onion. Cook 3-5 mins until translucent. Stir in the rice until well coated with oil Pour over the white wine and let mixture bubble it has been absorbed.
Stir well, then gradually add the hot stock, stirring frequently.
Remove beetroots from the oven. Whisk ¼ of them to make a puree, then chop the remainder into small pieces. Stir the nutritional yeast, beetroot puree and chopped beetroot through the risotto. Serve with cashew cream and dill.