Risotto With Baby Greens

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Ingredients

2 quarts plus 3 cups water

1 large onion, sliced

3 medium carrots, coarsely chopped

1 medium leek, white and light green parts only, coarsely chopped

1 large celery rib, coarsely chopped

4 garlic cloves

2 bay leaves

2 thyme sprigs

2 cloves

5 tablespoons unsalted butter

1 large shallot, minced

6 packed cups baby greens, such as pea shoots, spinach or arugula (5 ounces)

Salt and freshly ground pepper

1 tablespoon vegetable oil

2 cups arborio rice

Freshly grated Parmigiano-Reggiano cheese, for serving

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