Risotto Verde

Ingredients

• 6 cups spinach leaves firmly packed with stems removed
• 3 cups arugula leaves firmly packed
• 1 cup lightly packed flat-leaf parsley leaves (about 1/2 ounce)
• 4 1/2 cups chicken or vegetable stock
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 shallots, finely minced (about 1/4 cup)
• 1 clove garlic, peeled and crushed
• 1 1/4 cups arborio rice
• 1 cup dry white wine
• 1 teaspoon sea salt, plus more for seasoning
• 1/2 cup fresh shelled peas, chilled in ice water
• 1/4 cup heavy cream
• 1 cup grated parmigiano
• 1/2 teaspoon freshly ground red pepper (optional)
• freshly ground black pepper to taste