Pear and nutmeg porridge with cinnamon yoghurt
Now here’s a pear-fect breakfast recipe from the N kitchen. There are so many delicious […]
Read moreSweetcorn, green pea and cannellini bean risotto
Servings 4
Total 50mins
Prep 30mins
Cook 20mins
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.
Ingredients:
1 medium onion, finely chopped
1 garlic clove, finely chopped
300g white rice, rinsed
150g sweetcorn
150g frozen peas
100ml creme fraiche
100ml oat milk
½ tin cannellini beans
fresh chives, chopped
Vegetarian Parmesan cheese, grated
Directions:
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.