Risotto with mushrooms, spring onion and beans


( 2 adults and 2 kids )

  • 1.5 literwater
  • 2 cubechicken stock
  • 200 gramsmushrooms
  • spring onions
  • 100 gramsgrated parmesan
  • 1 clovegarlic
  • 300 gramsrisotto rice
  • 0.5 tbspdried thyme
  • 200 mlwhite wine
  • 250 gramsfrozen beans
  • 0.5 organic lemon
  •  salt
  •  pepper
  •  olive oil
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Risotto makes for a super easy dinner. It has endless variations and is just super delicious. Today we've put together a veggie version with mushrooms, beans and spring onion. If your kids aren't big on mushrooms, you can keep the filling on the side. Enjoy!


1. Bring water to the boil along with stock cubes. Clean and rinse mushrooms and spring onion. Quarter the mushrooms and cut the spring onion into bite-sized diagonal chunks. Coarsely grate the parmesan and set the lot aside.

2. Sweat 2/3rds of the spring onion along with pressed garlic in some olive oil in a large pot, for a couple of minutes over medium heat. Add risotto rice and thyme and keep stirring for a minute or two so nothing burns. Add wine while stirring, and stir until the rice has absorbed nearly all of the liquid.

3. Now add the stock with a soup ladle over several rounds while stirring. Let the rice absorb the stock before adding more. Carry on until the rice has the consistency of runny porridge. You might not need all of the stock. Be careful not to leave the risotto too thick and firm - it should be runnier than you think, and the rice should retain a bit of bite.

4. Sweat the mushrooms on a pan in some olive oil – remember to season with salt and pepper. Add frozen beans and sautée until warm throughout. Set beans and mushrooms aside.

5. Remove the risotto from the hob and add mushrooms, beans, lemon zest and grated parmesan. We suggest saving a bit for garnishing. Gently stir and season to taste with salt, pepper and lemon juice.

6. Serve in deep plates with extra spring onion, grated parmesan and some herbs on top, if you have some to hand. Enjoy!


Tasks for younger kids in the kitchen: Let yoir kids help cut spring onion. They can also rinse and quarter the mushrooms. You don't have to pick up actual parmesan – you might opt for Grana Padano instead. It's cheaper, and tastes practically the same as the real deal. We suggest cutting some snack veggies to serve with the risotto – such as carrots, cucumber, radishes, cherry tomatoes, celeriac or the like.

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