Instructions: Bring chicken broth to just below a boil; reduce heat and keep at a simmer.

Heat oil and saute onion, until softened, about 2 minutes.

Add rice, stir to coat and cook, stirring constantly, 1 minute. Lower heat to medium; add 1 cup of the broth; cook, stirring constantly, until liquid has been absorbed. Add wine; cook until liquid is absorbed. Add 1 cup of the silverbeet and stir. Alternate adding remaining broth, 1/2 cup at a time, with silverbeet, 1 cup at a time, stirring constantly until liquid is absorbed. The risotto is done when most of the liquid is absorbed and the rice and silverbeet are tender, 18-20 minutes total cooking time.

Remove from heat; stir in cheese, pepper, and nutmeg. Divide evenly among 4 plates and serve immediately.

NOTES : The slightly bitter Silverbeet is a nice contrast tot he creamy risotto in this Northern Italian comfort food.

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