In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the scallions and cook over moderate heat until softened, 3 minutes. Add the greens and cook over high heat, stirring, until ...

Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes.

For the risotto, bring the stock to a gentle simmer over low heat. Heat the oil in a shallow saucepan over low heat. Add the onion and fry gently for 10 minutes or until softened but not coloured.