Seasonal Spring Onion and Cannellini Bean Risotto

  • Prep: 30m
  • Cook: 20m
  • Serves: 4

Perfect for a sunny evening!


  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.

Recipe: Mr. Organic


All to be sourced organic where possible

  • 1 tbsp of 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 Organic Carnaroli Risotto Rice
  • 1 tin of 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

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