Seasonal Spring Onion and Cannellini Bean Risotto

In our latest Reel with Jack’s Patch, he showed us his delicious spring onions grown on his Organic farm in London. If you want to try using this seasonal veg in a recipe this month, why not try out this creamy Spring Onion, Cannellini Bean and Pea Risotto – perfect for a sunny evening!

50 mins

4 people

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INGREDIENTS

1 tbsp of Mr Organic Extra Virgin Olive Oil

2 shallots, finely sliced

A pinch of salt

1 bunch of spring onions

150ml of vegan friendly white wine

350g of Mr Organic Carnaroli Risotto Rice

1 tin of Mr Organic Cannellini Beans drained,

150g of peas

750ml of vegetable stock

1 tbsp nutritional yeast

Spring onions (green part)

Juice of 1/2 lemon

Fresh mint to garnish

METHOD

1. Heat the olive oil in a large pan, then add the sliced shallots and a pinch of salt. Cook for 2 minutes, then add the chopped white part of your spring onions to the pan.

2. After 5 minutes, add the crushed garlic and cook until fragrant, then stir in the Carnaroli risotto rice and cook for another 2 minutes to toast the rice. Deglaze the pan with the vegan white wine and stir until the rice has soaked up most of the liquid, then add in the cannellini beans and peas and about a half of the vegetable stock. Stir continuously and keep adding more stock as the pan begins to dry.

3. Cook for a total of 35-45 minutes until the rice is cooked and the majority of the liquid soaked up. Stir in 1 tbsp nutritional yeast and season to taste with salt and pepper.

4. Remove from the heat and stir in the chopped green ends of the spring onions. Stir in the lemon juice and garnish with mint before serving.