Ingredients

• 200 grams Aborio rice
• 2 cups Vegetable stock
• 1/4 cup White wine
• 1/2 tbsp Olive oil
• 1/2 tbsp Butter
• 2 Shallots, sliced
• 2 stalks Celery, finely sliced
• 1 bunch Silverbeet, chopped
• 1 tsp Butter
• 1/2 tsp Nutmeg
• 1 clove Garlic, chopped
• 1 Beetroot, roasted and sliced
• 1/4 cup Parmesan, grated
• 1-2 tbsp Soft goat's cheese
• 1/2 Lime
• Salt and pepper to taste

Directions

1. In a small saucepan heat the stock until it's simmering.
2. Heat a medium saucepan over medium-low heat.  Add the butter and olive oil, then add the shallots and celery.  Cook gently, without browning, for 10 minutes.
3. Add the risotto to the saucepan, stir well with a wooden spoon to coat risotto with oil.  This allows the grain to heat up and will ensure it absorbs the liquid properly.
4. Quickly add the white wine to the pan.  It should sizzle, stir quickly and let the wine evaporate.
5. Add 1/4 cup of stock at a time to the rice, stirring constantly until it absorbs.  Continue with another 3/4 cup of stock.  Remove from heat while you cook the silverbeet.
6. In another medium saucepan melt the butter over a medium heat.  Add the garlic, nutmeg and spinach and cook, stirring regularly, until the silverbeet wilts down.
7. Remove spinach from heat and then process in a food process until finely chopped, or chop yourself.
8. Return the risotto to the heat, continue adding remaining stock 1/4 cup at a time until absorbed.  You don't want this to be gluggy, so stop cooking just as the final bit of stock is absorbed. It will still be reasonably wet.
9. Stir the spinach through the risotto, then add a little bit of butter and the parmesan and stir through.  Add salt and pepper to taste.  Squeeze a bit of lime juice through the risotto, again to taste.
10. Finally, stir through the pieces of beetroot.
11. Serve in two bowls, and crumble goat's cheese on top.