Sweetcorn, green pea and cannellini bean risotto

Ingredients:

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

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.