Method

1. Prep your asparagus, season and put in a roasting tray with a little olive oil. Roast for 10-15 mins or until softened.
2. Add the cavolo nero and peas to boiling water for no more than two minutes.
3. Carefully relocate the greens to a blender using tongs, add a drizzle of extra virgin olive oil and season to taste with sea salt and black pepper. Add some of the hot water to help loosen it up in the blender.
4. Finely chop your onion and garlic. Then place in a large pan on a medium heat with 1 knob of butter and a little olive oil. Cook for 10 minutes, stirring occasionally.
5. Stir in the risotto rice and cook for two minutes in the onion and garlic.
6. Pour in the white wine and stir until absorbed and reduced down.
7. Pour in a ladle of stock, stirring constantly until it is absorbed into the rice. Repeat this process until you use up all your stock and the risotto is a lovely thick, silky consistency.
8. At this point, add your green sauce mixture to the risotto, and stir together. Add a squeeze of lemon.
9. Take off the heat, add a load of parmesan and stir to combine. Add a squeeze of lemon juice and season to your liking with salt and pepper.
10. To serve, ladle onto a plate and top with your asparagus and torn up burrata. Drizzle with extra virgin olive oil and more parmesan.