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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

bean-recipe-asparagus-bean-otto-boldbeanco
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Rated 5.0 stars by 1 users

Spring Green Beanotto

BETTER THAN A RISOTTO. Meet: the beanotto, where we're using beans instead of rice.
Quicker, better for you + JUST as delicious.

White beans - such as haricot or cannellini - are naturally a more starchier bean, and therefore break down a little more during the cooking process and create a thicker bean-stock - resulting in the texture to be thicker and much creamier, which is why they are ideal at replicating that risotto consistency. 

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. Ideal for spring. 

Feeds: 3

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Takes: 25 minutes

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Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans
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