Beanotto met saffraan en geroosterde tomaten
Risottos don't tend to get much love during the summer. They can be too rich, heavy + mean you have to labour over a hot pan for time. That's just another reason why we love THE BEANOTTO™: quicker to make, loaded with protein + fibre, JUST AS DELICIOUS. This one is bursting with blistered toms, fresh basil + parmesan to give it a real hit of summer flavour.
Bron: Bold Bean Co
Ingrediënten
- jar of Queen White Beans or Organic White Beans - with their bean stock
- cherry tomatoes
- olive oil, plus extra to serve
- onion, roughly chopped
- garlic cloves, crushed
- tomato puree
- sweet, smoked paprika
- dry white wine
- A pinch of saffron threads, soaked in 100ml boiling water for at least 15 mins
- A knob of butter, or a dairy-free alternative
- parmesan cheese, plus extra to serve, or a vegan alternative
- A small bunch of fresh basil leaves
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- A fresh rocket salad tossed in olive oil and lemon juice
- A hunk of crusty bread