by Bold Bean Co
Bold Bean Co say, "Lighter, fresher + much much quicker than a traditional risotto. This is one of our absolute favourites to have during the summer months while courgettes are at their best. The creme fraiche, lemon and herbs all work together to give it a real freshness, while the parmesan + beans give it that satisfying, hearty boost. We definitely recommend something crunchy to top it with, whether that's pine nuts, toasted seeds or bread crumbs to give it that bit of texture."
Based on 4 servings, adjust as needed.
Squeeze out as much liquid as you can from the grated courgettes. Toast the pine nuts in a dry pan for 2-3 minutes or until lightly golden, set aside.
Heat the olive oil in a pan over a medium heat. Add the sliced courgettes with a pinch of salt and cook for 5 minutes until starting to brown, then stir in the grated courgette and garlic and cook everything for a further 2-3 minutes. Grate in half of the lemon zest.
Pour in the white beans with their bean stock, or tins with the veg stock, and stir to combine.
Reduce the heat to low and stir in the creme fraîche and parmesan. Stir in the chopped parsley and tear in the basil leaves. Season well with cracked black pepper and salt to taste, and add the lemon juice.
Serve the beans into bowls, grate over some more lemon zest and parmesan. Scatter over the toasted pine nuts.