Super Green Risotto

Bring a large pan of water to the boil, then add the spinach and cook for a minute, then drain through a sieve and set aside to cool a little. Peel and finely chop the onion. Heat a large frying pan over a medium heat, add a large glug of olive oil then add the onion along with a big pinch of salt. Fry until softened but not colouring, it should take about 10 mins.

Press the spinach into the sieve to try and squeeze out as much moisture as you can, then add to a blender along with 100ml of the stock and the basil. Blitz into a purée, season well with salt and pepper. Grate the parmesan into the purée and set aside.

Once the onion had softened, crush or finely grate the garlic into the frying pan. Add the garlic to the pan and sizzle for a minute further, then add the risotto rice. Stir and toast until the rice is coated in the oil and beginning to make a gently popping sound. Then pour in the wine, and bubble down by half, around 2-3 mins. Then add a big splash of stock and stir well.

Continue to add the stock, a big splash at a time, making sure you don’t add any more until each splash has been fully absorbed. Once you’ve used all the stock, check the consistency of the rice, if it's still a little too al dente, add a little more stock and continue to cook, it should have a slightly thicker consistency than a traditional risotto at this point.

Fold in the spinach and parmesan purée along with the 30g butter and the lemon juice. Taste and season with salt and pepper.

Scoop into bowls and top with a spoon of créme fraîche, extra parmesan, plus a scattering of toasted pumpkin seeds and parsley leaves. Finish with a crack of black pepper and a drizzle of olive oil.