In a food processor, combine the parsley, basil and spinach. Pulse until finely minced, almost like a paste. Set aside.
Heat a deep skillet on medium heat and add the butter along with the onion. Sautee the onions until translucent, for about 3-5 minutes.
Add the herb mixture and stir to combine.
Add the rice and stir to coat the grains with the onion and herb mixture. Season with a pinch of salt and pepper.
Pour one cup of chicken stock onto the rice, and stir to combine. Simmer on medium heat, stirring every so often until the chicken stock has been absorbed.
Once this first cup has been absorbed, add a second one and repeat the process, until the rice becomes creamy and soft on the outside, but al dente on the inside.
Once the risotto is done, finish by adding the parmesan cheese. Stir to incorporate and melt the cheese.
Taste for seasoning and add salt and pepper if necessary.
Serve warm with additional grated parmesan cheese and garnish with some parsley or basil if desired.