Porcini mushroom and spinach risotto

Fruit and vegetables

2 carrots, peeled and roughly chopped

2 celery sticks, washed and roughly chopped

1 celery stick, finely chopped

½ garlic clove, crushed to a paste

1 leek, washed and roughly chopped

20g/¾oz dried porcini mushrooms, soaked in boiling water, drained and finely chopped

1 small onion, finely chopped

1 tsp chopped flatleaf parsley

200g/7oz spinach