Dice the onion and grate the pre-cooked beets using a handheld grater or a foodprocessor.
Next, place a pot on the stove on medium high heat. Add the diced onion and a tbsp of water/vegetable stock. Keep stirring till the onion starts develop a bit of colour.
Add the risotto to the pot and stir for about 1 minute. Using a ladle, start adding the 3/4 cups of water in increments. Stirring constantly making sure each addition of water is absorbed before adding the next one.
Stir in the grated beets and the chickpeas. Cook until well heated.