Asparagus and Artichoke Bean-otto
By M&S Food
Published on 15 May 2026
This plant-based bean-otto from M&S is a velvety, comforting bowl that really makes spring veg the star of the show. We’ve cooked it just like a classic risotto, using creamy white beans and smoky artichokes for a rich, deep flavour. It’s all brought together with a zesty lemon and pine nut pesto for a fresh, nutty finish.
Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 x 430g jars M&S Collection Spanish White Beans
- 162g tub M&S chargrilled artichokes, drained and roughly chopped
- 1 M&S white wine flavour pot
- 1 handful of parsley, finely chopped
- 20g pine nuts, roughly chopped
- ½ lemon, zest and juice
- 200g asparagus, cut into 1cm pieces
- 70g M&S Plant Kitchen Creamy Almond Spread
Method
Step 1
Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion and cook for 8 mins until softened.Step 2
Tip the beans into the pan along with their liquid and the artichokes. Add the white wine flavour pot. Fill one of the empty bean jars halfway with water and add that too. Simmer for 7 mins or until the liquid has thickened.Step 3
Meanwhile, make the pesto. In a small bowl, mix the parsley, pine nuts, lemon juice, most of the zest and 1 tbsp olive oil. Season and set aside.Step 4
Stir the asparagus into the beanotto and cook for a further 2 mins.Step 5
Remove from the heat, add the creamy almond spread and stir until smooth and rich.Step 6
Spoon the beanotto into bowls and top with pine nut pesto and remaining zest to serve.