Beetroot Risotto

• 1 white beetroot
• 1 yellow beetroot
• 1 Chioggia beetroot
• 1

Cook the white, yellow and Chioggia beetroot in lightly salted water. Once cooked, allow to cool then peel. Cut thin slices of the white beetroot, yellow beetroot and Chioggia, then use a small 5–8 cm (2–3¼ inch