Risotto with Winter Greens and Pancetta

Name: Risotto with Winter Greens and Pancetta
Ingredients: 4 cups (32 fl. oz./1 l) chicken stock; 4 oz. (125 g) pancetta, diced; 1 shallot, diced; 2 garlic cloves, minced; Kosher salt and freshly ground pepper; 1 cup (7 oz./220 g) Arborio rice; 1/4 cup (2 fl. oz./60 ml) white wine; 3 cups (5 oz./155 g) coarsely chopped winter greens, such as kale, chard or spinach; 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus shaved Parmesan for serving; 2 Tbs. unsalted butter; 1/4 cup (2 fl. oz./60 ml) heavy cream; 1 tsp. grated lemon zest