Risotto Verde

Place the fresh spinach, ¼ cup vegetable stock and soft goat cheese in a blender and blitz until smooth. Set it aside.
2 cups fresh spinach
4 oz soft goat cheese
Heat the olive oil in a large skillet or pot and cook the pancetta for a couple of minutes over medium heat until slightly crispy. Remove it from the pan and set aside.
1 tablespoon olive oil
4 oz pancetta
In the same pan, add the leeks and garlic and cook for 2-3 minutes until softened.
1 medium leek
2 garlic cloves
Stir in the rice and toast it for a minute, stirring from time to time.
1 cup carnaroli rice
Pour the white wine and continue to cook until it mostly evaporates.
⅓ cup dry white wine
Start adding the vegetable stock one cup at a time. Stir until almost no liquid remains, then proceed with the next cup.
4 cups vegetable stock
When you only have a cup of stock left, stir in the asparagus, peas, and blended green sauce. Continue cooking, adding any remaining stock as needed, until the rice is al dente and the risotto creamy.
½ lb asparagus tips
½ cup peas
Stir in the cooked pancetta and Parmesan, then adjust the seasoning to taste and serve immediately with extra goat cheese on top if you like.
⅓ cup Parmesan
Salt and freshly ground black pepper to taste