Spring Green Beanotto
by Bold Bean Co
BETTER THAN A RISOTTO. Meet: the beanotto, where we're using beans instead of rice. Quicker, better for you + JUST as delicious. White beans - such as haricot or cannellini - are naturally a more starchier bean, and therefore break down a little more during the cooking process and create a thicker bean-stock - resulting in the texture to be thicker and much creamier, which is why they are ideal at replicating that risotto consistency; We based this recipe off of Alexandra Dudley's asparagus risotto, with a POPPIN PESTO using pistachios to add a depth of flavour + green colour. Ideal for spring.
Method
Based on 2 servings, adjust as needed.
Step 1
👋 Recipe serves 2, adjust as needed. Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the diced onion and cook gently for about 8 minutes until softened.
Step 2
While the onions are cooking, make the pesto. Into a blender or food processor add the shelled pistachios, spinach, one fat garlic clove, small bunch fresh basil, 10g fresh mint, zest one lemon and juice of half, 40g parmesan and a good glug of olive oil (about 3 tbsps) and blitz until you have a vibrant green paste - it should be fairly chunky, but add a splash more oil to loosen, if necessary. Set aside.
Step 3
Once the onions have softened, increase the heat slightly and pour in the wine. Allow it to cook off and reduce - roughly 2-3 minutes. Pour in their beans with their liquid, fill the jar about ¼ the way with water, give it a shake and pour that in too - this will act as a stock! Add the peas and the chopped asparagus stalks to the pan and simmer for 3-4 minutes to let the veg soften - you could add the asparagus tips at this point too, but we’re giving an option below to char them to add a bit of texture to the dish. Add more stock or water to loosen, if desired.
Step 4
👋 This stage is optional - Heat a griddle pan or regular frying pan over a medium heat. Add the asparagus tips with a little drizzle of olive oil and a good pinch of sea salt and fry for 3-4 minutes, tossing occasionally, until slightly charred. This will give the bean-otto the crunch they crave, but feel free to blanch the asparagus, if you prefer.
Step 5
Stir the pesto into the beans until well combined. Add a few cracks of black pepper, and check for further seasoning, adding more parmesan, lemon juice or salt to taste how you like it. Serve into bowls, top with the charred asparagus tips, extra parmesan and a grating of lemon zest or wedges, to serve.
- Ingredients
- Based on 2 servings
-
1 Lemon, zest and juice 1x Sainsbury's Lemons -
150ml White Wine 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
50g Shelled Pistachios, chopped 1x Sainsbury's Pistachio Nuts 100g -
1 jar Organic White Beans, or Queen Cannellini Beans, with their bean stock 1x Bold Bean Co Organic White Beans 570g -
250g Asparagus, woody ends trimmed, stems roughly chopped into 1cm pieces, tips left whole, about 3cm 1x Sainsbury's Asparagus Spears 250g -
70g Frozen Peas 1x Stamford Street Co. Peas 850g -
40g Spinach 1x Sainsbury's Baby Leaf Spinach 120g -
2 tsp Fresh Mint, roughly chopped 1x Sainsbury's Fresh Packed Mint 30g -
1 Garlic Clove, peeled or a small bunch of wild garlic, when in season! 1x Sainsbury's Garlic -
30g Fresh Basil Leaves, roughly picked 1x Sainsbury's Fresh Living Basil Pot -
40g Parmesan, plus extra to serve or veggie alternative 1x Sainsbury's Grana Padano Cheese 200g -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
1 Onion, roughly chopped 1x Sainsbury's Onions Loose