Creamy Butter Bean & Quinoa Risotto with Roast Kale | Abel & Cole
Creamy Butter Bean & Quinoa Risotto with Roast Kale
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Prep: 10 mins
Cook: 30 mins
A creamy, protein packed risotto made with Peruvian wonder grain quinoa. Blitzed butter beans give the risotto a rich, silky texture, with earthy mushrooms and roast kale on top for extra oomph.
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453 kcal
(per portion)
Ingredients you'll need
  • 150g quinoa
  • 400g tin of butter beans
  • 1 onion
  • 200g chestnut mushrooms
  • 1 garlic clove
  • 1 vegetable stock cube
  • 100g kale
  • 2 tbsp tahini
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the quinoa into a sieve and rinse well under cold water for 1 min. Shake any excess water off and leave to one side to dry a little.

  • 2.

    Tip the butter beans and their liquid into a pan. Pop on a lid and set over a medium heat. Bring to a simmer, then gently cook for 5 mins to warm the beans through.

  • 3.

    While the butter beans simmer, peel and finely chop the onion. Thickly slice the mushrooms. Peel and grate or crush the garlic.

  • 4.

    Set a medium pan on a medium heat. Add 1/4 tbsp olive oil, the onion and mushrooms with a pinch of salt and pepper. Fry for 5 mins, stirring every so often, till the onion begins to soften and brown.

  • 5.

    While the veg fry, take the butter beans off the heat and use a hand-held blender to whizz the beans and their liquid together to make a thick purée. No hand-held blender? You can tip the butter beans and their liquid into a blender or food processor and blitz. Or drain the butter beans into a bowl (keeping the liquid in the pan) and mash them with a potato masher or fork, then stir in the warm liquid till smoothly combined.

  • 6.

    Stir the garlic and quinoa into the onion. Cook and stir for 2 mins, till the pan smells sweet and aromatic. Crumble in the stock cube. Pour in 300ml boiling water. Pop a lid on the pan and bring to the boil, then turn the heat down and simmer for 12 mins till the quinoa is tender.

  • 7.

    While the quinoa cooks, slice the soft kale leaves off the cores and roughly chop the leaves. Pop them in a bowl with the tahini, 1/4 tbsp olive oil and a pinch of salt and pepper. Turn to coat the kale in the tahini and oil. Spread out on a baking tray and slide into the oven for 5-8 mins till crisp and charred at the edges.

  • 8.

    Stir the butter bean purée into the quinoa and simmer for 2-3 mins to warm everything through.

  • 9.

    Taste the quinoa risotto and add a pinch more salt or pepper if you think it needs it. Spoon the risotto into warm bowls and top with the kale to serve.

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