Don’t bin radish tops – put them in a bean-based ‘risotto’ instead

Tom Hunt’s beanotto with radish tops and sauteeed radishes: a speedy alternative to risotto that doesn’t involve all that stirring. Photograph: Tom Hunt/The Guardian

Beans are having bit of a moment right now, having been identified as a globally accessible, climate-friendly and economical crop. That’s one reason the Beans Is How campaign was created, aiming to help double global bean consumption by 2028, a shift towards a sustainable protein source that might have a positive impact on our environment.

Beanotto is a creamy, risotto-inspired dish made using similar ingredients and techniques, but with beans instead of rice. It’s a speedy alternative that doesn’t involve all that stirring, and there’s no stock required, either, which saves even more time. Boost the flavours by stirring a glass of dry vermouth or white wine into the soffritto and add aquafaba to give the beans the required texture while also saving waste.