Bright Green Risotto

There's an element of feel about risotto that's hard to put into words as people have different expectations of it. I like them to be smooth and sloppy enough to eat with a spoon - it's a quirk but people like it. Here, I make a thick paste of just blanched greens, which I stir into a plain risotto for the last five minutes of cooking - it really works to let the bright flavour sing through and keep the colour joyful. Here's how:

Feeds 4
1 onion, peeled and chopped
2 tbs olive oil
2 tbs butter
250g risotto rice
1l stock (could include 1 glass white wine or vermouth)
150g spinach or chard leaves
150g frozen petits pois
75ml double cream if you have it
grating of nutmeg
100g parmesan, finely grated
small handful fresh herbs eg parsley, basil, mint, tarragon
Salt & pepper
To serve: Extra virgin olive oil

Warm the stock in a pan. In another pan (that you'll use to make the risotto), melt the butter and oil and gently fry the onion till soft and translucent. Add the rice and fry, stirring, to toast for a couple of minutes. Add the stock, ladle, by ladle, stirring all the while, so that it has a thick soupy consistency - don't let it get too thick or stodgy, instead keep adding the hot stock. Meanwhile, blanch the green leaves briefly, then refresh in a bowl of iced water and squeeze out the water. Blend with the peas (still frozen) and a ladle of hot stock, the cream, half the parmesan, nutmeg and fresh herbs to a paste - it can be as smooth or chunky as you like. Set aside. Once the risotto is nearly ready - the rice still has a good bite to it - stir through your green paste. Cook on, adding more water stock if necessary to keep the texture you like. Once the rice is just al dente, season well with salt, and serve with the rest of the parmesan, black pepper, and a swirl of best olive oil over the top.