Heat the oil in a large frying pan over medium-high heat. Add the garlic and cubed beetroot, and cook until just browned on the outside. Add rice and fry in the garlic and oil for a couple of minutes.
Whilst doing that: Divide the stock cube into 4 equal lumps (roughly). Do the same to the butter. Add one quarter of the port/red wine to the rice. Add about a glass of water to the rice. Simmer until the water is absorbed.
Add your next portion of port/red wine to the rice and another glass of water. This time add 1/4 of your butter and 1/4 of the stock cube and stir in.
Simmer until water is absorbed.
Keep repeating this until the rice is *just* cooked. When you run out of port, stock cube and butter just keep adding water until your rice is done. Taste it periodically - it shouldn't be hard so if in doubt, add a bit more water and keep cooking.
Whilst the rice is simmering, put the two eggs onto boil.
Also, prepare your halloumi. Slice it into thin slices as if you were going to use it for sandwiches. Then break up into chunks about the size of a large coin.
Put these on a baking tray and stick under the grill on a high heat. Check them now and again whilst you're cooking the rice - they'll make lots of odd noises but will be fine.
Haloumi doesn't melt - it just browns. You can brown the cheese quite a lot and it will taste great. Once they're done, turn the grill off and keep warm in the oven.
Once you're happy with your rice, season to taste, and serve onto plates. Peel and slice your hard boiled eggs and serve on top of the haloumi chunks, on top of the risotto - I like to make a spiral. Decorate with some chopped chives to finish.
It tasted excellent (even my 4 yr old son said so!), but the 4, 2 & 6 yr old were a bit ratty by the time it was finished. I must be slow, because it took at least an hour to make. The haloumi & eggs are GREAT additions - the flavour was wonderful. - 22 Jun 2011