Beans
1 can of beans per person is probably a little too much but then 1/2 tin isn’t quite enough and I always like to have left overs. As mentioned butter beans also work really well, I think flageolet would be great too. If you have really good quality beans in jars with lovely stock then you can definitely just pour the whole thing in and see how you go in terms of the amount of water you will need. It depends on how long you cook it for and how thirsty your particular beans are but you want it to be creamy like a risotto.

Flavour combinations
The sky really is the limit. Courgette works so beautifully. I would probably fry half of them in a little olive oil and get them lovely and golden and cook the remainder with some onion and garlic to act as the base. As a finishing touch stir through the golden ones as you add the creme fraiche and parmesan. I’m a big fan of a tomato risotto, so good with some mascarpone stirred through or mozzarella scattered on the top. So really do play around with this as it’s so good and such an easy, comforting supper.

Toppings
Here I’ve used coconut oil roasted tomatoes - using coconut oil for roasting vegetables is so incredibly good - I highly recommend. And crispy cavolo nero. But there are so many things you could do here. Think about some crunch - crispy breadcrumbs or crunchy onions, toasted pinenuts. I always think most things can be improved with a bit of texture and crunchiness. A drizzle of chilli oil, crispy or otherwise, pesto for drizzling, I am obsessed with the White Mausu Peanut Rayu - so good on just about anything. So really yes, anything goes. Treat it like you would a risotto but don’t neglect your toppings as that’s where you can take it from really good to really great!