Begin by finely chopping the celery and leek. In a large pot, heat two tablespoons of olive oil over medium heat for about 2 minutes until shimmering. Add the chopped celery and leek, sautéing for 5–7 minutes until softened and fragrant, stirring occasionally to prevent sticking.

Next, squeeze in the juice of one lemon and add the vegetable stock cube to the pot. Pour in 1 liter of water, bringing the mixture to a gentle simmer over medium heat. Stir the stock cube until dissolved completely, allowing the flavors to meld beautifully for about 3 minutes.

Once simmering, stir in the risotto rice, ensuring it's evenly distributed. Lower the heat slightly and cook uncovered for about 15 minutes, stirring occasionally.

After 15 minutes, gently fold in the baby spinach, allowing it to wilt into the risotto soup. Continue cooking for an additional 2–3 minutes, stirring until the spinach is vibrant bright green.

In a small frying pan, heat the remaining olive oil over medium-high heat. Add thinly sliced leeks and fry for about 3–4 minutes, stirring constantly until they turn golden brown and crispy. Remove them from the oil and drain on paper towels, setting aside for garnish.

Finally, ladle the hot Super-green risotto soup into bowls. Top each serving with a handful of crispy leeks and sprinkle with toasted hazelnuts for a delightful crunch. Drizzle a little extra virgin olive oil on top to enhance flavors further.