Even though it'll be summer soon, you still can't really beat a comforting dinner dish sometimes. And there's nothing better than a delicious portion of risotto for when you're craving that carby, savoury goodness.

However, the one downside to risotto is how long it takes to cook. Often you need to spend ages over the hob, adding more water and stirring until each grain of rice is perfectly soft. Nobody wants to do this when the weather is warm - but have you ever thought of ditching the rice altogether?

It may not technically count as a 'risotto' any more, but it'll still have that delicious comforting taste and will also cook in 'half the time' if you simply replace the rice with beans instead.

A recipe was recently shared on the ZOE Health Instagram page for 'beanotto' - a high-fibre, nutritious dish with all the flavour of a risotto but without the fuss.

The concoction, created by the Bold Bean Co, is much better for your health. They said: "When you want to achieve the same creamy indulgence but don’t have the time - beans are the answer.

"Plus, they’re going to make your gut much happier. Packed with protein, fibre and resistant starch, leaving you fuller, more satisfied and happier for longer."

Spring green beanotto 

Ingredients

• Two tbsp olive oil
• Two banana shallots or one onion, roughly chopped
• Twp garlic cloves, roughly chopped
• 100ml white wine
• One jar organic white beans or queen cannellini beans with their bean stock (or 2 x 400g tins with 200ml veg stock)
• 250g bunch of asparagus, woody ends removed, stems roughly chopped into 1cm pieces
• 70g frozen peas

Method

Heat two tablespoons of olive oil in a large pan over a medium heat. Add the shallots or onions and cook gently for about 10 minutes until softened. Add the garlic and cook for a further minute until fragrant.

Once the shallots have softened, increase the heat slightly and pour in the wine. Allow it to cook off for about three minutes until it’s all mostly evaporated.

Pour in their beans with their liquid - or tinned beans and 200ml veg stock - then fill the jar about ¼ the way with water and pour this in too.

Add the peas and the chopped asparagus stalks to the pan and simmer for four minutes. Add more stock or water to loosen, if needed.

Heat a griddle pan or regular frying pan over a medium heat. Add the asparagus tips with a drizzle of olive oil and a pinch of sea salt and fry for four minutes, tossing occasionally, until slightly charred.

Give the beans a stir, add a few cracks of black pepper and give it a quick taste adding more parmesan, lemon juice or salt to taste how you like it. Serve into bowls, top with the charred asparagus tips, extra parmesan and more lemon.