This is a great risotto with a smooth, creamy, oozy texture.
Place the spinach and mint in a large colander and rinse. Leave to drain.
Pour the stock in a pan and keep hot over a very low heat. Melt half the butter in a large saucepan over a medium heat. Add the onion, then season and cook for 5 minutes.
Add the rice and toss in the butter until glistening.
Add the wine and cook, stirring until it is absorbed. Add a ladleful of stock and, stirring occasionally, cook until it is absorbed. Repeat until you’ve used all the stock and the rice is tender. This process could take 20 minutes.
Squeeze out all of the water from the spinach and mint. Chop and add to the risotto along with the parsley and cream. Stir and cook for a further 2 minutes.
Serve immediately, topped with Parmesan cheese and fresh rocket.