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Spring Green Bean-Otto
BETTER THAN A RISOTTO. Meet: the bean-otto, where we're using beans instead of rice. Quicker, better for you + JUST as delicious. Using our Organic White Beans means you can make the most of the BEAN STOCK (the liquid in the jar!), meaning the seasoning is done for you + you don't need to add additional stock. It also leaves you with a seriously GLOSSY + CREAMY result.
We based this recipe off of Alexandra Dudley's asparagus risotto, with a POPPIN PESTO using pistachios to add a depth of flavour + green colour.
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TAKES
Spring Green Bean-Otto
Rated 5.0 stars by 8 users
Servings
3
Cook Time
25 minutes
Author:
Bold Bean Co.
BETTER THAN A RISOTTO. Meet: the bean-otto, where we're using beans instead of rice. Quicker, better for you + JUST as delicious. Using our Organic White Beans means you can make the most of the BEAN STOCK (the liquid in the jar!), meaning the seasoning is done for you + you don't need to add additional stock. It also leaves you with a seriously GLOSSY + CREAMY result.
We based this recipe off of Alexandra Dudley's asparagus risotto, with a POPPIN PESTO using pistachios to add a depth of flavour + green colour.
Ingredients
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1 tbsp olive oil
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1 onion, roughly chopped
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1 x spring onion, chopped
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150ml white wine
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1 jar Organic White Beans - with their bean stock
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250g bunch of asparagus
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70g frozen peas
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50g shelled pistachios, chopped
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2 large handfuls of spinach leaves
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1 large garlic clove, peeled
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10g fresh basil
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2 tsp roughly chopped fresh mint
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The zest of 1 lemon and half its juice
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50g parmesan, plus extra to serve (or veggie alternative)
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3 tbsp olive oil
For the Pesto
Directions
Blanch the asparagus for for 2-3 minutes, drain and refresh in cold water. Slice the stems into roughly ½ cm rounds, keeping the florets whole.
Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the onion and cook gently for about 8 minutes until softened. Add the spring onion and cook for a further 2 minutes.
Increase the heat slight and pour in the wine. Allow it to cook off - roughly 2-3 minutes. Pour in their beans with their liquid, fill the jar about ¼ the way with water, give it a shake and pour that in too - this will act as a stock! Simmer away for another few minutes, stirring to combine. Add more stock to loosen, if desired.
Add the peas and asparagus rounds and stir to combine.
Meanwhile, make the pesto. Put all of the ingredients into a blender or food processor and blitz until you have a vibrant green paste - it should be fairly chunky, but add a splash more oil to loosen, if necessary.
Add the pesto to the beans with cracked black pepper and stir to combine. Check for seasoning, adding more parmesan, lemon juice or salt to taste to how you like it. Serve into bowls and finish with the asparagus florets and more parmesan, if you fancy.
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