Spinach, basil & Robiola risotto

1. Bring the bouillon to the boil in a small saucepan, then reduce the heat to a simmer. Meanwhile, in a wide pan, heat the oil over a low heat. Add the onion and cook for 8 minutes, or until soft and translucent but not browned.

2. Once the onion is soft, add the rice, stir well and cook, stirring occasionally, over a medium heat for 2 minutes, or until toasted and starting to look clear and opaque rather than white. Stir in the sherry (or wine) until evaporated.

3. Stir in the hot stock, one ladle at a time, allowing the rice to absorb the liquid before adding the next. Stir continuously until all but about 100ml of the stock has been added.

4. While the rice is cooking, steam the spinach and basil together in a covered saucepan over a medium heat, until just wilted. Once steamed (don’t worry about draining it too thoroughly, just pour away any excess liquid), purée the spinach in a blender or food processor, adding a splash of the stock to make a smooth, pourable purée.

5. Check the rice. It is ready when it is soft but still al dente. Add the spinach purée to the rice and stir well. Add some of the remaining hot stock if necessary until it’s as loose as you want, then stir in the Parmigiano Reggiano and add the Robiola. Stir for 1 minute more over the heat, then remove, cover with a lid and leave to rest for 1-2 minutes before serving.

6. Give it a final stir, taste for seasoning and adjust as necessary, with up to ½ tsp sea salt flakes and plenty of freshly ground black pepper. Serve on warm plates with extra grated Parmigiano Reggiano if liked, the small basil leaves on top and the dressed red chicory leaf salad on the side.