In a medium-sized, heavy-bottomed pot, over medium-high heat, sauté onion and herbs in oil until onion is translucent. Add rice and stir-fry until translucent (3-4 min.). Add more oil if necessary; it toasts the rice and helps keep the grains separate. Add allspice, garlic and finely grated lemon zest. Stir a moment until you can smell the garlic and lemon – don’t brown it. Add wine and stir to get any stuck bits off the bottom of the pot. Let it bubble and fizzle until almost dry. Reduce heat to medium, add salt and pepper to taste; stir in beets. Add hot stock, about a half-cup at a time, stirring constantly and letting stock nearly evaporate between additions. Continue to check the seasoning, adding salt and pepper as you add stock because the rice will absorb the flavours. It will take about another 20 minutes to finish cooking risotto; it will become creamy and expand as it cooks. When it seems close to ready, taste the rice. It should just give to your tooth. And if you break a piece in half with your thumbnail there should be no opaque white core. Also taste the beet to be sure it’s cooked. Squeeze lemon (not all of it) over risotto and stir it in with cheeses. Taste risotto, then add more lemon juice, salt or pepper to taste. Check consistency as the cheese thickens it up. Add more hot stock so it is oozy. Err on the side of too loose because it will tighten on the plate. Stir in butter. Add chives and parsley at the last moment. Top plated risotto with fresh Parmesan.