Green Risotto with Spinach, Peas, Herbs and Runner Beans

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery stick, finely chopped
• 125g (4oz) runner beans, trimmed and cut into 2.5 cm (1 inch) lengths
• 1 teaspoon vegetable stock powder or 1 cube
• 1 large garlic clove, crushed
• 400g (13oz) risotto rice
• 250ml (8fl oz) white wine
• 125g (4oz) baby leaf spinach
• 125g (4oz) fresh or frozen petit pois
• 3–4 tablespoons chopped herbs – parsley, mint, dill, chives, whatever is available
• salt and pepper