Leek and Blue cheese Otto (Bean risotto)

Date Added: 10/11/2025

Ingredients:

• 2 tbsp olive oil

• 1 white onion, finely diced

• 1 garlic clove, puréed

• 2 leeks — 1 finely diced, 1 sliced into rounds

• 1 tin butterbeans, drained

• 1 vegetable or chicken stock cube

• 150 ml water

• 75 g Roquefort blue cheese, crumbled

• 10 g fresh flat-leaf parsley, chopped

• 30 g pine nuts, lightly toasted

1. Heat 1 tbsp olive oil in a frying pan and sauté the sliced leeks until softened and slightly charred. Set aside.
2. In a medium saucepan, heat the remaining 1 tbsp olive oil. Add the onion and finely diced leeks, cooking gently for about 10 minutes until softened. Stir in the garlic and cook for another 5 minutes.
3. Add the drained butterbeans, stock cube, and water. Simmer until the mixture reduces and thickens slightly.
4. Stir in the pan-fried leeks and mix well to combine all the flavours.
5. Spoon the mixture onto a serving plate. Top with crumbled blue cheese, toasted pine nuts, and chopped parsley.