Stews + Bean Bowls, Vegetarian, White Bean Recipes -
Leek, Gorgonzola + Walnut Bean-Otto
Leek, Gorgonzola + Walnut Bean-Otto
Rated 4.9 stars by 7 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
-
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 x 700 g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins), with their bean stock
- 150 ml dry white wine
-
100ml veg stock
- 2 handfuls of walnut halves
- 15 g fresh parsley, finley chopped
- Juice of ½ lemon
-
85 g gorgonzola, roughly sliced (stilton or any other blue cheese will work)
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. and scatter over the remaining parsley and walnuts.
