Take approx. 1.1 litres of stock and keep it warm in a small saucepan. Finely chop the shallots, garlic and celery. Heat the oil and butter in a heavy-based pan and sauté the vegetables for approx. 5 minutes, until they are tender but have not browned.
Turn up the heat, add the rice and sauté for approx. 1–2 minutes. Pour in the white wine, stir well and season with salt. Turn down the heat and add the hot stock a little at a time, stirring continuously. Allow the rice to absorb most of the stock before adding more. Continue adding vegetable stock until the rice is tender but still has a slight bite. This takes approx. 18–22 minutes.
Remove the pan from the heat and stir in the butter and finely grated Parmesan. Cover the pan and leave the rice to rest for a couple of minutes.
Blend the fresh spinach with 100 ml of cold vegetable stock, heat the spinach stock, stir it into the risotto along with the peas, and season the risotto with salt and pepper. The consistency should be slightly runny, like a thin rice pudding – add more hot stock if it has become too thick.
Spoon the risotto onto warm plates, grate plenty of Parmesan over the top, sprinkle with mint leaves to finish, and serve immediately.
