Kale & almond pesto beanotto

Name: Kale & almond pesto beanotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 tbsp extra virgin olive oil; 1 onion, finely chopped; 2 clove/s garlic, crushed; 400 g cans cannellini beans; 125 ml dry white wine; 500 ml chicken stock; basil leaves, to serve

Give this take on a traditional risotto a go by swapping the rice out for beans. Less stirring, more veg, but still creamy and comforting.

0 out of 5 stars(0) Rate this recipe

Source of fibre1 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp extra virgin olive oil
1 onion, finely chopped
2 clove/s garlic, crushed
2 x 400g cans cannellini beans
125ml dry white wine
500ml chicken stock
basil leaves, to serve

For the pesto

80g Essential Kale, thick stems removed
30g Parmigiano Reggiano, grated, plus extra to serve
30g toasted flaked almonds, plus extra to serve
1 clove/s garlic, chopped
40ml extra virgin olive oil
½ lemon, juice

eat 1 tbsp oil in a sauté pan over a mediumhigh heat. Fry the onion, stirring often, for 6-8 minutes, until softened but not coloured. Stir in the garlic, fry for 2 minutes more, then rinse and add the beans (reserve their water). Increase the heat, add the wine and allow to bubble almost completely away, stirring often.
Pour in the chicken stock. Bring the pan to a simmer, then cook, stirring occasionally, for 18-20 minutes, until the stock reduces to a creamy consistency and the beans are soft.
Meanwhile, make the pesto. Blitz the kale, parmesan, almonds and garlic together in a food processor to make a chunky paste. Add the oil, lemon juice and 50ml reserved bean water to loosen, then season and blitz again. Taste and adjust the seasoning if necessary, then set aside.
Once the beanotto is cooked, remove from the heat, put a lid on and allow to rest for 2 minutes. Stir in 3-4 tbsp pesto, check the seasoning, then divide between bowls. Scatter with a few more flaked almonds, parmesan and basil leaves, then serve with the remaining alongside pesto to add as liked (see tip).