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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

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Rated 4.7 by 27 users.

Leek, Gorgonzola + Walnut Bean-Otto

We all love a risotto, but say hello to the newest girl in town:
bean-otto. Here, the creaminess of the white beans creates
a base that’s similar to a traditional risotto, but it's on the table in half the time, without compromising on flavour - WINNER! The white beans are a canvas to any flavours you want to throw at them, like you would with a traditional risotto. The gorgonzola melts into the creamy leek and bean base, while toasted walnuts add good crunch. 

Feeds: 2
Takes: 30-35 minutes
V
G

Ingredients

30 g butter

1 tbsp olive oil

1 onion, finely chopped

2 large leeks or 4 small, trimmed and sliced into rounds

2 garlic cloves, crushed

1 jar of Organic White Beans, with their bean stock

150 ml dry white wine

100ml veg stock

2 handfuls of walnut halves (roughly 20 g)

15 g fresh parsley, finley chopped

Juice of ½ lemon, plus wedges to serve

85 g gorgonzola, roughly sliced

Substitutions

Walnuts - pumpkin or sunflower seeds

Gorgonzola - stilton or any other blue cheese

Shop The Recipe

Organic White Beans
Organic White Beans
570g / Bold Pack (6) £22.00

Directions

1

Melt the butter and olive oil in a pan over a medium heat. Add the onions and cook for 5-6 minutes then add the leeks and garlic and cook for a further 5 minutes until softened.

2

Increase the heat slightly then add the wine and stir until it has reduced and alcohol has burned off, roughly 5 minutes. Then, add the beans with their bean stock plus the veg stock and reduce to a simmer for about 2 minutes.

3

Meanwhile, toast the walnuts in a separate pan for 1-2 minutes until golden. Roughly chop into smaller pieces.

4

Stir ¾ of the parsley and a squeeze of half a lemon into the bean-otto and stir to combine. Season to taste.

5

Divide the bean-otto between bowls. Scatter over the slices of cheese, remaining parsley and the toasted walnuts. Finish with an extra squeeze of lemon, if you like.

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