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Beet Risotto with Greens

5-1/2 to 6-1/2 cups vegetable stock.
3 Tbs. butter or a mixture of butter and olive oil
1/2 cup finely diced onion
1-1/2 cups Arborio rice
1/2 cup dry white wine
2 to 3 medium-to-large beets, peeled and grated (about 2 cups)
A nice pile of beet greens (at least 3 cups -- I probably use more than that), stems removed, coarsely chopped
Salt & pepper to taste
Grated zest and juice of 1 lemon
Freshly grated Parmesan

Have stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in the grated beets. Add 2 cups stock, cover and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens along with it, and cook until the liquid is pretty much absorbed and the rice is tender. Taste for salt and pepper, then stir in the lemon zest and juice. Serve dusted with the Parmesan cheese. Serves 4-5.