1: Get your litre of stock in a pan and bring to a boil, have a large bowl of ice water ready.
2: Plunge the greens in the hot stock for a minute and then scoop out and submerge in the ice water.
3: In another pan, sauté diced shallot for 5 minutes in plenty of olive oil.
4: Add the minced garlic to the shallot and cook for another minute before stirring through the rice.
5: Pour in a ladle of stock, stir gently and once all the liquid has been absorbed, pour in another ladle and repeat until the rice is al dente.
6: Drain the cold greens and blend until smooth, adding a bit of liquid if needed.
7: Pour the green mixture into the rice and let it warm through.
8: Stir in the juice of a lemon, season to taste, and serve with chilli oil, lemon zest, and a dollop of soft cheese.
