Mushroom and bean/pea risotto

An onion chopped
Cup of risotto rice
1/2 litre stock
250g mushrooms
250g beans in 20cm lengths / peas
Glass white wine
Pot creme fresh

Fry the onion until transparent. Add the rice and coat with the oil. Add a small quantity of stock at a time until it’s all soaked up. Add mushrooms and beans/peas so they have time to cook. Add wine and creme fresh and cook until consistency is firm and rice cooked.

serves 4