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Velvet white bean risotto
Serves 6 Starters and mains
Ingredients
- 500ml vegetable stock
- 50ml coconut oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 leeks, trimmed and sliced
- 500g frozen broad (fava) beans
- 2 x 400g cans cannellini beans (or any white beans such as haricot), drained
- 250g spinach leaves
- finely grated zest and juice of 1 lemon, plus extra to garnish
- 3 sprigs of thyme, leaves picked, plus extra to garnish
- Himalayan salt
- freshly cracked black pepper
Method
Bring the vegetable stock to a simmer in a saucepan over a medium heat and set aside.
Heat the coconut oil in a large saucepan over a medium heat. Add the onion, garlic and leeks and gently sauté for 5-8 minutes or until translucent, stirring occasionally. Add 225ml of the stock and cook, stirring until almost absorbed. Now add the broad beans, cannellini beans and the remaining stock. Cook, stirring, for a couple of minutes until hot through, add the spinach leaves and allow to wilt. Add the lemon juice, zest and thyme leaves.
Remove from the heat and season with salt, pepper and more thyme if needed. Serve immediately sprinkled with some extra grated lemon zest and thyme leaves before serving.
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