Preheat oven to 190°C.
Place soup in a 8 cup capacity (2L) casserole or ovenproof dish. Slowly whisk in stock. Add rice and herbs and mix well.
Cover and bake for 50 minutes, stirring halfway through cooking.
Remove from oven, stir in peas, spinach, pinenuts and cheese. Season to taste with salt and pepper. Cover and let stand for 5-10 minutes until liquid is absorbed and risotto is creamy.