Bring a pot of water to the boil, then blanch your kale and leek for 1-2 minutes. They should still be bright green in colour, but softened. Drain and rinse with cold water, then set aside to cool.

Once the greens are cooled, add them to the blender along with the basil and 125ml (1/2 cup) of the stock. Blend until a bright green, mostly smooth puree forms.

Place a large pan or Dutch oven over a medium heat and add the oil. Once it is shimmering, add the spring onions and cook until soft and fragrant, about 3 minutes.

Place the stock in a second pot over a low heat. Keep the stock warm for the entire process.

Add the rice grains and stir to coat. Cook for 3-4 minutes or until the grains start to look a little translucent. You can add a bit of extra oil here if you need it.

Once the grains are toasted, add the white wine to the pan. Stir and allow it to be absorbed by the grains. Once it has, add a ladle full of warm stock. Stir gently and allow the stock to be absorbed by the grains. Repeat this process until you have used 750ml of stock. From here, assess: is the rice cooked but firm? Are there any undercooked grains? Does the risotto have a creamy, saucy texture without being sloppy? Add the extra, if necessary, stock to achieve this consistency.

Once you’re happy with the consistency, take the risotto off the heat. Stir in the green puree, followed by the grated parmesan. Taste the risotto then add lemon juice, pepper and extra salt to your tastes.

Serve with extra parmesan and pepper, plus some good quality olive oil. Garlic infused olive oil would be great here.