Creamy Courgette Beanotto

Name: Creamy Courgette Beanotto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 jar of Organic White Beans / Queen Cannellini Beans with their bean stock; 2 tbsp olive oil, plus extra to serve; 2 courgettes, 1 coarsely grated, 1 sliced into 0.5cm rounds; 2 garlic cloves, finely grated; Zest and juice of ½ lemon; 1 heaped tbsp creme fraiche, or plant-based alternative; 45g parmesan cheese (or vegan alternative), plus extra to serve; 15g parsley, leaves finely chopped; A good handful of fresh basil leaves; A handful of pine nuts or sunflower seeds (optional)

Instructions

THE BEAN-OTTO: summer edition. Lighter, fresher + much much quicker than a traditional risotto. This is one of our absolute favourites to have during the summer months while courgettes are at their best. The creme fraiche, lemon and herbs all work together to give it a real freshness, while the parmesan + beans give it that satisfying, hearty boost. We definitely recommend something crunchy to top it with, whether that's pine nuts, toasted seeds or bread crumbs to give it that bit of texture.

Updated at: Sun, 14 Sep 2025 14:28:53 GMT