Waitrose and Partners
Broccoli & chorizo ‘beanotto’

Broccoli & chorizo ‘beanotto’

Rebecca Woollard offers a weeknight-friendly twist on risotto (no stirring required!) but with all the layers of punchy flavour you'd expect. Follow Rebecca Woollard on Instagram. 

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 2 tsp No.1 Valli Trapanesi PDO Extra Virgin Olive Oil
  • 1 120g pack Cooks’ Ingredients Chorizo Crumb
  • 1 onion, finely sliced
  • 2 clove/s cloves garlic, crushed
  • 1 tsp smoked paprika
  • 2 570g jars queen butter beans, 1 jar drained
  • 1 330g pack Tenderstem broccoli, stems sliced into 2cm rounds
  • 60g No.1 Spanish Manchego Curado DOP, coarsely grated
  • 1 unwaxed lemon, zest and juice

Method

  1. Heat a large sauté pan over a medium-high heat and add the oil and chorizo. Cook, stirring, for 4-5 minutes until golden and crisp, then use a slotted spoon to transfer to a plate lined with kitchen paper. Add the onion to the pan, reduce the heat to medium and fry, stirring often, for 5 minutes, until softened but not coloured. Stir in the garlic and smoked paprika and fry for a further 2 minutes.

  2. Add the beans to the pan with the liquid from 1 jar and 100ml water. Tip in the broccoli, bring to a simmer and cook, stirring occasionally, for 5-8 minutes, until the liquid has reduced to a creamy consistency.

  3. Stir through most of the cheese and lemon zest with all the lemon juice and half of the chorizo, then season. Divide between bowls, then scatter with the remaining chorizo, lemon zest and cheese.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,101kJ/ 503kcals

Fat

22g

Saturated Fat

8.4g

Carbohydrates

41g

Sugars

4.6g

Fibre

16g

Protein

27g

Salt

3.1g

Rating details

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4 out of 5 stars1 rating