Wash and prep 180g of mixed seasonal greens, removing any tough stalky bits, as necessary. Meanwhile, bring 1.8 litres of vegetable stock to a simmer over a medium heat. Add the prepped greens to the stock, pop the lid on and cook for 3 minutes, or until just tender. Carefully remove the greens to a blender using tongs, add 3 tablespoons of extra virgin olive oil and season to taste with sea salt and black pepper. Finely grate in 40g of Parmesan cheese, add 1 ladleful of stock then whiz until super-smooth, loosening with a little more stock, if needed. Trim and finely chop 2 sticks of celery and peel and finely chop 1 onion, then place in a large, high-sided pan on a medium heat with 1 knob of unsalted butter. Cook for 10 minutes, or until softened but not coloured, stirring occasionally. Stir in 400g of risotto rice to toast for 2 minutes, then pour in 125ml of white wine and stir until absorbed. Tip the hot stock into a jug, then dunk and swirl in ½ a bunch of fresh thyme or marjoram (15g) for bonus flavour. Pour a decent splash of stock into the pan and wait until it’s been fully absorbed before adding another, stirring constantly and adding splashes of stock until the rice is tender but still holding its shape – it will take 16 to 18 minutes. When the rice has absorbed all the stock, start gradually adding up to half the blended greens (save the rest for another day), stirring until slightly thickened. Turn off the heat, add 1 knob of unsalted butter, grate in 30g of Parmesan and stir to combine. Taste and season to perfection with salt, pepper and a squeeze of lemon juice, then pop the lid on and leave to rest for a minute or two before serving. Finish with a fine grating of Parmesan, if you like.