Asparagus, Spinach and Kale Risotto

Ingredients

• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 cups (400g) Italian Arborio Rice
• 2 litre fresh hot chicken stock or use stock cubes dissolved in hot water
• 1 bunch new season asparagus, woody ends trimmed, stalks cut into 3cm pieces
• 120 g baby Spinach or bunch spinach, chopped
• 100 g Kale or Watercress, chopped
• 60 g unsalted Butter
• 1/2 cup (40g) grated Nimbin/Norco Parmesan, divided