1 medium onion, finely diced

2 sticks of celery, finely diced

1 tsp vegetable oil

250 g risotto rice

1 tsp dried mixed herbs

1.2 ltr vegetable stock, boiling, (as per cube recommendation)

150 g french beans, chopped

150 g mangetout, chopped

150 g peas

80 g hard cheese, grated

black pepper, freshly ground

Once the veg has softened, stir in the rice to toast for 2 minutes then add the herbs and a quarter of the stock and cook on a medium heat, stirring until it’s absorbed.

Continue to add stock and stir until the rice is tender but still holding its shape – it should take around 15 - 20 minutes, season with black pepper.

While the rice is cooking place the mangetout, beans and peas in a pan of boiling water and cook until tender, drain and set aside.

Remove the risotto from the heat, add the vegetables and the cheese (keeping a small handful aside for later), cover the pan and leave to relax for 2 minutes until the risotto is creamy and oozy.

To serve finely grate over the remaining cheese and top with a handful of salad leaves.

[email protected], Instagram: cookforlifekent