Risotto is a classic dish, but this unique twist can make it even ‘tastier’
Risotto is a straightforward dish that demands little effort and focus, yet it can also serve as an incredibly handy recipe when your fridge supplies are running thin. It pairs beautifully with numerous ingredients, from meat, fish and seafood to vegetables and an array of cheeses, reports the Express.
Nevertheless, one company has revealed their interpretation of the classic Italian meal that involves one significant substitution. In a recent TikTok clip, the Bold Bean Co chose to abandon the essential component of rice for something more aligned with their expertise: beans.
They even gave it a completely fresh moniker. Bold Bean Co Said: “This is not a risotto, this is a bean-otto. If you haven’t guessed, we’re using beans instead of rice.
“Just like a risotto, the starchiness and the stock you use are fundamental to its deliciousness.”
They wrote alongside the video: “BETTER THAN A RISOTTO. It’s healthier, quicker and most importantly – TASTIER.”
For this bean-otto creation, the Bold Bean Co employs white beans or cannellini alongside fresh courgettes, garlic, “generous amounts” of Parmesan, crispy pine nuts, and a substantial drizzle of olive oil. The company remarked: “It is such a winner in this weather.”
Food enthusiasts expressed their opinions in the responses. Genevieve said: “Can’t wait to try!”
Gemma agreed, “Looks delicious,” while Suzyd commented, “Since I tried your butter beans I can’t eat any others! They are next level.”
If you fancy adding a twist to your conventional risotto, here’s what you’ll need.
Creamy Courgette Beanotto
Ingredients
- 1 jar of Organic White Beans/Queen Cannellini Beans with their bean stock
- 2 tbsp olive oil, plus extra to serve
- 2 courgettes, one coarsely grated, one sliced into 0.5cm rounds
- 2 garlic cloves, finely grated
- Zest and juice of ½ lemon
- 1 heaped tbsp creme fraiche, or plant-based alternative
- 45g Parmesan cheese (or vegan alternative), plus extra to serve
- 15g parsley, leaves finely chopped
- A good handful of fresh basil leaves
- A handful of pine nuts or sunflower seeds (optional)
Method
Ensure you squeeze out as much liquid as possible from the grated courgettes. Toast the pine nuts in a dry pan for two to three minutes until they turn golden, then set them aside.
Warm two tablespoons of olive oil in a pan over medium heat. Add the sliced courgettes with a pinch of salt and cook for seven to eight minutes until they start to brown, stirring occasionally.
Next, add the grated courgette and garlic and continue cooking for an additional two to three minutes until the courgettes soften. Grate in the zest of half the lemon.
Pour in the beans along with their bean stock, rinse the jar quarter with water and pour that in as well – this serves as a stock. Stir everything together.
Season generously with cracked black pepper. As the white beans are already well seasoned, we suggest tasting before adding any extra salt.
Lower the heat and stir in the creme fraîche and parmesan. This process should be fairly quick as you don’t want the creme fraîche to separate.
Stir in the chopped parsley and tear in most of the basil leaves, reserving some for garnish. Check for seasoning and add the juice of half a lemon.
Serve the beans into bowls, grate over some more lemon zest and additional parmesan. Sprinkle over the toasted pine nuts, the remaining basil and a drizzle of extra virgin olive oil.
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