Bold Bean Co
Your Cart
LET US KNOW WHAT YOU THINK
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
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
Shop The Recipe
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.
More Recipes
Save
Save
Save
Save
Save
Save
