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Sweetcorn, green pea and cannellini bean risotto


50 mins

30 mins

20 mins

What’s not to love about this dreamy creamy risotto recipe. With a hint of Spring colours and yet deliciously warming for chilly days, this dish is an easy win for a family meal all year round.


1 medium onion, finely chopped
1 garlic clove, finely chopped
300g white rice, rinsed
150g sweetcorn
150g frozen peas
100ml crème fraiche
100ml oat milk
½ tin cannellini beans
fresh chives, chopped
Vegetarian Parmesan cheese, grated


Place onion and garlic into a pan and fry for around 3-4 minutes until softened. Add the white rice and combine. Add the beans and cover with boiling water or stock.

Cook for 10 minutes until the rice is almost ready. Mix the sweetcorn and frozen peas into the rice, cover and cook for a final 3 minutes.

Lastly, stir in the oat milk and crème fraiche, sprinkle with chopped chives and grated Parmesan, serve immediately.