Peel and finely chop the onion. Scrub the carrot (no need to peel) and finely dice it. Trim the base and top 1cm off the green garlic, then thinly shred the whole bulb. Trim the tips off the flat beans and slice the beans thinly on the diagonal.

Pour 1 tbsp oil into a large pan and warm over a medium heat. Slide in the chopped onion, carrot and green garlic. Add the dried porcini mushrooms to the pan and sprinkle in a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till the veg are slightly tender.

While the veg fry, pour 800ml boiling water into a separate pan and crumble in the vegetable stock cube. Stir well to combine, then pop onto a hob and return to the boil. Turn the heat down, so the stock stays steaming hot but isn't simmering.

Tip the rice into the vegetables. Stir well, coating the rice in the hot oil, for 1-2 mins, till the rice starts to make a slight popping sound.

Add 1 ladleful of hot vegetable stock and stir till all of the stock has been absorbed by the rice.

Repeat the stock ladling and stirring process till only 1 ladleful of liquid remains and the rice is swollen and nearly cooked – about 20 mins. At this point, stir in the spinach, flat beans and the remaining vegetable stock and stir for a further 3-4 mins, till the leaves have wilted and the beans are tender.

Pour half the carton of soya cream into the risotto and stir well. Add a squeeze of lemon juice. Stir again, then have a taste of the risotto and add a little more salt and pepper or lemon juice if needed. Spoon the risotto