4 cups (1 litre) vegetable stock 

5 cups baby spinach leaves

4 tbsp extra virgin olive oil, divided 

1 brown onion, finely chopped

2 garlic cloves, finely chopped 

½ cup grated Parmesan cheese, divided 

1 ¾ cup arborio rice

2 tsp lemon juice 

1 x burrata ball

Basil leaves, to garnish 

Lemon zest, to serve

Sea salt and black pepper

1. Bring the vegetable stock to a simmer over medium heat. Add the baby spinach and blanch for 1-2 minutes. Using tongs, transfer spinach to a blender, along with 40ml stock, 2 tbsp olive oil, 20g Parmesan, and a pinch of salt and black pepper. Blend until smooth and creamy, then set aside. 

1. Heat the remaining 2 tbsp of olive oil in a large pan over medium heat. Once hot, add the onion and garlic, then saute for 2-3 minutes, or until soft and translucent.

2. Stir in the arborio rice and cook for 2-3 minutes, ensuring all grains are coated in oil and translucent around the edges. 

3. Whilst stirring, gradually add the stock, one ladle at a time, waiting for the rice to absorb the liquid before adding more. This will take 15-17 minutes.

4. When the rice has absorbed all the stock, add the blended greens and continue stirring until slightly thickened, then season to taste.

5. Once cooked, turn off the heat and stir in the lemon juice and the remaining 30g of Parmesan. Finish with the burrata ball, basil leaves, lemon zest and a drizzle of olive oil.