In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the kale and leeks and cook for 4 to 5 minutes, until the leeks are soft. Season with salt and pepper. Add the water and heavy cream and bring to a boil. Remove from the heat and transfer to a food processor. Blend until smooth, then strain through a fine mesh sieve. Reserve the liquid for the risotto. (You can save the purée for another use, such as a savory tart filling.)

In a wide saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped red onion and cook until soft, about 5 minutes. Stir in the sage and rice and toast for 1 to 2 minutes until the grains are translucent at the edges. Pour in the white wine and stir until it is fully absorbed.

Begin adding the strained kale-leek liquid, about 1/2 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy, about 20 minutes total. Stir in the Parmesan and season to taste with salt and pepper.

Blanch the snow peas in boiling water for 2 minutes, then transfer to a bowl of ice water. Slice into small pieces and fold into the risotto.

Serve hot, drizzled with olive oil and topped with shaved Parmesan, snow peas, and edible flowers.