Place all the vegetables in a pot and top with cold water.

Bring to pot to the boil and remove from the heat, allow the vegetables to infuse for an hour.

Once cool strain through a fine meshed sieve preferably lined with muslin to get a clear broth.

Pick through the leaves and discard any leaves that are not a bright green.

In a pot of boiling water blanch and refresh the leaves in iced water.

When cold drain and place in a colander to drain.

When completely drained place in a food blender and puree to a fine consistency, add some ice cubes in necessary to keep the liquid cold and vibrant.

Season with a pinch of salt to taste.

Warm the vegetable stock when about to start making the risotto.

In a thick bottomed pan melt the butter and lightly cook the shallot without colour, stirring often to make sure it does not brown.

Add the rice and stir to evenly coat with the butter, cook for a few minutes stirring constantly.

Deglaze with the white wine and stir until all the liquid has evaporated, season with salt and some pepper.

Keep cooking until the rice is the correct texture, it should still have a crisp bite and a creamy consistency. Adjust seasoning to taste

Remove the pot from the heat and add the soft goat’s cheese and the pecorino.

Cover and allow to sit for 5 minutes.

Stir in the green herb puree and whipped cream to get the correct consistency and colour.

Just before serving stir in the lemon juice and some lemon zest to taste.