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Creamy Risotto with Mushroom & Green Beans

The epitome of comfort food, this recipe will leave you feeling warm and satisfied
Difficulty Level: Easy
Serves: 4


Olive oil, for frying
200g of mushrooms (cup or button), quartered
200g of green beans, chopped roughly
1 brown onion, diced
5 cloves of garlic, peeled and diced
2 cups of vegetable stock
2 cups of dry white wine
2 cups of Arborio rice
100g of parmesan cheese, grated
Handful of shredded basil, to serve


  1. Combine the rice with 1 cup of stock and 1 cup of wine in a large saucepan. Cook on medium heat, stirring frequently
  2. Once most of the liquid has evaporated, reduce heat to low and add in the rest of the stock and wine. Continue to cook, stirring frequently for around 15mins, adding in water if needed, until the rice has a thick and creamy consistency
  3. Meanwhile, cook the veggies. Fry the onion and garlic in a frypan until fragrant. Add in the mushrooms and green beans and cook until browned
  4. Mix the veggies and cheese into the cooked rice and stir on low heat for 2-3mins, or until well combined
  5. Serve hot, topped with basil