Leek, Gorgonzola + Walnut Beanotto™
We all love a risotto, but say hello to the newest girl in town: beanotto™. 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.
Source: Bold Bean Co
Ingredients
- butter
- olive oil
- onion, finely chopped
- large leeks or 4 small, trimmed and sliced into rounds
- garlic cloves, crushed
- jar of Queen White Beans or Organic White Beans, with their bean stock
- dry white wine
- veg stock
- handfuls of walnut halves
- fresh parsley, finley chopped
- Juice of ½ lemon, plus wedges to serve
- gorgonzola, roughly sliced
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- Walnuts - pumpkin or sunflower seeds
- Gorgonzola - stilton or any other blue cheese