Bean otto (bean risotto) with leeks and spinach
Have you heard of Bean-otto? It's a bean risotto that's just as creamy, silky, and full of flavor, but quicker and higher in protein than the original. Inspired by the bean brand "Bold Beans Co," the trick is ingenious: the beans naturally release starch while cooking, creating a super creamy bean puree.
Ingredients · Servings 2
- 800g canned white beans
- 1 shallot
- 0.5 leeks
- 30 g Parmesan cheese
- 25 g Butter
- 3 tablespoons olive oil
- 80 ml white wine
- 100 ml vegetable broth
- 50 g Baby spinach
- 1 tbsp pistachio (for serving)
- Parsley (chopped, for serving)
- Lemon zest (for serving)
- Salt
- Pfeffer
Method · 25 min
- Peel and finely dice the shallot, trim the leek and slice it into thin rings. Grate the Parmesan cheese and roughly chop the pistachios. Melt the butter and a little olive oil in a large pan over medium heat. Add the shallot and leek and sauté for about 3-4 minutes, until softened and translucent.
- Deglaze with white wine and simmer for about 2–3 minutes until the alcohol has evaporated. Then drain the white beans and add them to the pan along with some of the liquid from the can. Gradually add vegetable stock and simmer gently, stirring occasionally, until the bean otto is creamy, about 10–12 minutes.
- Stir in the remaining butter and Parmesan until creamy. Gently fold in the baby spinach and let it wilt briefly. Season with salt and pepper. To serve, top with pistachios, parsley, lemon zest, and a drizzle of olive oil. Serve immediately.
