In a saucepan, bring the tomato juice to a simmer.
In a separate deep saucepan, heat the oil and add the garlic and onion. Saute for one minute, then add the courgette and cook for a further minute.
Add the arborio rice to the deep saucepan and then add a ladleful of the tomato juice. Stir continuously until the rice has absorbed the tomato juice, then repeat until all the juice has been used and the rice has a thick, creamy texture and still retains some bite (this should take about 15-20 minutes). Use more tomato juice or hot water from the kettle if necessary.
Add the herbs, cherry tomatoes and spinach. Stir until the spinach has wilted.
Serve and enjoy!
For a little extra tomato flavour, I like to use olive oil from a jar of sun-dried tomatoes in this recipe.