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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Leek, Gorgonzola + Walnut Beanotto™
We all love a risotto, but say hello to the newest girl in town: beanotto™. 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.
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, crushed1 jar of Queen White Beans or Organic White Beans, with their bean stock
150 ml dry white wine100ml veg stock
2 handfuls of walnut halves (roughly 20 g)
15 g fresh parsley, finley choppedJuice of ½ lemon, plus wedges to serve
85 g gorgonzola, roughly sliced
SubstitutionsWalnuts - pumpkin or sunflower seeds
Gorgonzola - stilton or any other blue cheese
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Directions
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.
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.
Meanwhile, toast the walnuts in a separate pan for 1-2 minutes until golden. Roughly chop into smaller pieces.
Stir ¾ of the parsley and a squeeze of half a lemon into the bean-otto and stir to combine. Season to taste.
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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