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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 createsa 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.
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Leek, Gorgonzola + Walnut Bean-Otto
Rated 4.6 stars by 15 users
Servings
2
Cook Time
30-35 minutes
Author:
Bold Bean Co
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.
Ingredients
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30 g butter
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1 tbsp olive oil
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1 onion, finely chopped
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2 large leeks or 4 small, trimmed and sliced into rounds
- 2 garlic cloves, crushed
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1 jar of Organic White Beans, with their bean stock
- 150 ml dry white wine
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100ml veg stock
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2 handfuls of walnut halves (roughly 20 g)
- 15 g fresh parsley, finley chopped
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Juice of ½ lemon, plus wedges to serve
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85 g gorgonzola, roughly sliced
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Walnuts - pumpkin or sunflower seeds
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Gorgonzola - stilton or any other blue cheese
Substitutions
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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