Bean-otto (bean risotto) with leeks and spinach

Step 1/3

• 1 shallot
• ½ leek
• 30 g Parmesan cheese
• 1 tbsp pistachio (for serving)
• 15 g butter
• 3 tbsp olive oil

• cutting board
• knife
• fine grater
• cooking spoon
• frying pan (large)

Peel and finely dice shallot. Cut leek into fine rings. Grate Parmesan and coarsely chop pistachios. Melt butter and some olive oil in a large pan over medium heat. Add shallot and leek and sauté for approx. 3–4 min. until soft and translucent.

Step 2/3

• 80 ml white wine
• 800 g canned white beans
• 100 ml vegetable broth

• colander

Deglaze with white wine and simmer for approx. 2–3 min. until the alcohol has evaporated. Then, drain white beans preserving some of its canning liquid and add to the pan. Gradually add vegetable stock and simmer gently while stirring, until the Bean-otto is creamy, which takes approx. 10–12 min.

Step 3/3

• 10 g butter
• 50 g baby spinach
• parsley (chopped, for serving)
• lemon zest (for serving)
• salt
• pepper

Stir in Parmesan and rest of the butter until everything is creamy. Fold in baby spinach and let it wilt briefly. Season with salt and pepper. To serve, top with pistachios, parsley, lemon zest, and a little olive oil, and serve immediately.

Enjoy your meal!