1 tbsp olive oil 1 onion, chopped
1 celery stick, finely chopped
125g (4 oz) runner beans cut into 2.5 cm (1 in) lengths
1 tsp stock powder or cube
1large garlic clove crushed
400g (13oz) risotto rice
250ml (8 fl oz) white wine
125g (4 oz) baby leaf spinach
125g (4 oz) fresh or frozen petit pois
3-4 tbsp chopped herbs – parsley, mint, dill or chives
Grated or shaved parmesan to serve


  1. Sauté the onion and celery, stir, then cover and cook for 7 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.