Last night I made a very scrummy risotto using silverbeet & leftover spinach.

Diced 1 onion, sauted
Added 1 cup rice (aborio & long-grain mix) and coated 1 min
Added 1 cup simmering stock, stirred until absorbed.
Added 1 cup white wine, stirred until absorbed.
Added 1 cup sliced silverbeet, stirred to wilt
Added 1/2 cup simmering stock, stirred until absorbed. Alternated silverbeet/stock until all stock used (1L stock in total, about a bunch of silverbeet. I ran out of silverbeet and couldn't be bothered going down to the garden to pick more, so finished up some spinach I had in the fridge).
When all stock/silverbeet/rice cooked/tender, added about a cup and a half of peas. Removed pan from heat.
Stirred in a sprinkling of nutmeg & cracked pepper, a cup of cheese (tasty as I ran out of parmesan) and served.

Very yummy!