Green Risotto with spinach peas and herbs Ingredients 1 tbsp olive oil 1 onion, chopped1 celery stick, finely chopped125g (4 oz) runner beans cut into 2.5 cm (1 in) lengths1 tsp stock powder or cube1large garlic clove crushed400g (13oz) risotto rice250ml (8 fl oz) white wine125g (4 oz) baby leaf spinach125g (4 oz) fresh or frozen petit pois3-4 tbsp chopped herbs – parsley, mint, dill or chivesGrated or shaved parmesan to serve Method Sauté the onion and celery, stir, then cover and cook for 7 minutes. Meanwhile, cook the runner beans for 4-5 minutes. Drain and reserve the liquid, making up to 1.2 litres (2 pints)of stock with the powder or cube. Bring to the boil and keep warm. Add the garlic and rice to the onion with half the white wine, reduce the wine away. Repeat the process with the remaining wine then add the hot stock in the same way, a ladle at a time. When the rice is tender and all or most of the stock has been absorbed – about 25 minutes – add the spinach, reserved beans, peas and herbs. Cover and leave to stand for five minutes until the spinach is cooked. Season with salt and pepper and serve at once with a little parmesan.