Risotto With Baby Greens

Name: Risotto With Baby Greens
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