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5 from 1 vote

Borlotti Bean and White Carrot Ragout with Orzo, Panko and Basil Oil

Servings: 3


For the Basil Oil

  • 20 g fresh basil stalks and all
  • 1 small clove garlic
  • 1/2 cup extra virgin olive oil

For the Ragout

  • 1 tin borlotti beans drained
  • 2 tbsp olive oil
  • 1 small red onion
  • 1 clove garlic
  • 1/2 tsp fennel seeds roughly ground in a mortar and pestle
  • 1/2 small fennel bulb sliced into 2mm crescents on a mandolin
  • 2 white carrots or 1/4 of a celeriac thinly sliced on the diagonal into cm pieces
  • 1 tsp maldon salt
  • 1 1/2 cups water
  • 1 tbsp extra virgin olive oil
  • 1 tsp white miso

For the Orzo

  • 1 tsp fine sea salt
  • 200 g Orzo pasta

For the Panko

  • 3 tbsp panko breadcrumbs
  • 1 tbsp olive oil


To Make the Basil Oil

  • Place all ingredients in a high speed blender and blitz until smooth. Set aside.
  • Nb. You can either strain out the basil or leave it in. For this recipe, I keep it in.

To Make the Ragout

  • Drain the tin of borlotti beans and set aside.
  • In a large Dutch oven (or a cast iron ovenproof saucepan with a liover medium low heat, add the crushed fennel seeds and toast until fragrant. Add the 2 tbsp olive oil along with the garlic, onion, fennel and carrots. Stir and then cover and leave to cook, stirring occasionally, for around 7 minutes. The vegetables shouldn’t brown very much, so keep your heat low.
  • Preheat the oven to 200c.
  • Add the remaining ragout ingredients and stir, along with the borlotti beans. Remove from the heat.
  • Remove around half a cup of the bean/veg mix and blend until smooth with a stick blender. Return the blended mix back to the pan and pop the lid on. Put the pan in the preheated oven for 20 minutes.

To Make the Orzo

  • Bring a medium pan of water to the boil and add the salt.
  • Add the Orzo to the pan and boil for around 8 minutes, or until cooked and al dente. Once cooked, drain.

To Make the Panko

  • In a small frying pan, add the olive oil. Bring to a medium high heat and add the panko. Stirring constantly, allow the panko to turn golden brown.  Remove from the pan as soon as the panko is done.
  • Once the ragout is cooked and bubbling nicely, stir in the orzo. Serve with a drizzle of the basil oil and a sprinkle of the panko.