The spinach and lee are cooked separately and added at the end so their individual flavours shine through.
210ml extra virgin olive oil
3 small leeks, white and pale green parts only
Sea-salt flakes and freshly ground black pepper, to season
200ml verjuice (available from large supermarkets and greengrocers)
1.2L vegetable stock
1 onion, finely diced
4 cloves garlic, finely chopped
1 fresh bay leaf
500g arborio rice
250ml white wine
300g baby spinach, shredded
150g grana padano, finely grated
100g butter, chopped
1 lemon, halved
Pour 60ml of the oil into a medium frying pan over a medium heat. Add leeks and gently brown all over. Season then add verjuice and 100ml water. Simmer, turning frequently, until leeks are tender and liquid has completely reduced. Cut leeks into 3cm lengths. Set aside.
Meanwhile, put stock in a small saucepan, bring to the boil then simmer on low.
Heat 60ml of the remaining oil in a large heavy-based saucepan over a medium-high heat. Add onion, garlic and bay leaf. Season lightly and sweat until softened. Add rice and stir constantly until rice is hot. Add wine and stir until it has reduced to almost nothing.
Add a ladle of hot stock, to cover rice. Stirring constantly, let liquid reduce and absorb. Continue adding stock until rice is tender. (You may have stock left over. Or, if you use it all before rice is cooked, add hot water.)
Meanwhile, cook spinach in a frying pan over a medium heat with 40ml of water and a pinch of salt, leaving lid
off. Once spinach starts to soften, add 40ml of the remaining oil and cook until spinach wilts and water evaporates.
Once rice is just cooked, reduce heat and vigorously stir in grana padano and butter until creamy. Stir through spinach and leek. Season. Let stand uncovered for 1–2 minutes.
Spoon risotto onto warm plates, drizzle over remaining oil, squeeze over lemon juice and serve.