Green bean and spinach risotto

This fresh risotto uses up fresh veg and frozen peas - always worth having in the freezer

Ingredients: (serves 4)
•    a splash of oil (olive or vegetable)
•    1 shallot or onion, chopped
•    1 garlic clove, chopped
•    250 grams of risotto rice
•    a splash of leftover white wine (optional)
•    a big handful of green beans (or diced courgette or shredded cabbage, depending on what is in season and you have in)
•    100 grams of spinach, shredded (fresh or frozen are fine)
•    1/2 cup of peas (frozen are fine)
•    750 millilitres of vegetable stock
•    50 grams of hard cheese (Parmesan or a mature cheddar, for a no dairy version use a pinch of Engevita yeast flakes)
•    a small knob of butter (optional)
•    juice of ½ a lemon
•    sea salt and black pepper, freshly ground

Method:
1.    Sweat the shallots in the oil over a medium heat until translucent add the garlic and continue to cook for a further two minutes, until softened.
2.    Stir in the rice and cook until transparent. If you have a splash of wine now is the time to pour it in and cook off the alcohol.
3.    Now add the stock a little at a time, stirring regularly but not constantly until all is absorbed and creamy and the rice is just under cooked, about 15 minutes. Now add the green beans, spinach and peas. Add more stock until the rice is just cooked.
4.    Now add the butter (if using), cheese (or yeast flakes), knock in all of the ingredients until the risotto is creamy.
5.    Add a squeeze of lemon for freshness and season to taste.

Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk