Català
4 PAX - Time 50min
Utensils: ladle, casserola, pot, knife and chopping board
INGREDIENTS
ELABORATION
Bring the vegetables stock to the boil and keep covered.
Clean the vegetables cut them as desired and set them aside for frying.
Sauté the vegetables in a pot, with a dash of Pons Seleccion Familiar Traditional EVOO, in the following order:
- Garlic, onion and green pepper: sauté for 8 minutes on a low heat.
- Add artichokes and carrots: continue cooking for another 6 minutes
- Add courgette, peas and asparagus spears: continue cooking for another 6 minutes.
- Add the spinach: continue cooking for 5 minutes.
Season the mixture and turn the heat up to medium.
Add the rice to the mixture and sauté for 5 minutes.
Add the boiling vegetable stock and immediately stir.
Let boil for 5 minutes over a medium heat.
Lower the heat and let boil over a low heat for 10 minutes. Add salt.
When the rice is soft but the mixture is still wet, remove the pan from the heat and, while the rice is still very hot, begin to mix in the Manchego cheese.
Add the finely grated Manchego cheese (the more finely grated, the sooner it will blend into the mixture) letting it melt and therefore bring the rice to a creamy smooth consistency. Add a little stock to the vegetables if necessary.
Add some drops of Pons Infused oil with Black Truffle to serve.
A few drops of Pons Nonno Balsamic Vinegarare also fantastic for this recipe.
To make vegetable stock at home, boil the following ingredients in 2 litres of cold water; 1 onion, 1 carrot, 1 small leek, 1 celery leaf, 1 parsnip, 1 turnip and let it boil on a low heat for 40 minutes (vegetables may be lightly fried previously).
Ingredients
Directions
Bring the vegetables stock to the boil and keep covered.
Clean the vegetables cut them as desired and set them aside for frying.
Sauté the vegetables in a pot, with a dash of Pons Seleccion Familiar Traditional EVOO, in the following order:
- Garlic, onion and green pepper: sauté for 8 minutes on a low heat.
- Add artichokes and carrots: continue cooking for another 6 minutes
- Add courgette, peas and asparagus spears: continue cooking for another 6 minutes.
- Add the spinach: continue cooking for 5 minutes.
Season the mixture and turn the heat up to medium.
Add the rice to the mixture and sauté for 5 minutes.
Add the boiling vegetable stock and immediately stir.
Let boil for 5 minutes over a medium heat.
Lower the heat and let boil over a low heat for 10 minutes. Add salt.
When the rice is soft but the mixture is still wet, remove the pan from the heat and, while the rice is still very hot, begin to mix in the Manchego cheese.
Add the finely grated Manchego cheese (the more finely grated, the sooner it will blend into the mixture) letting it melt and therefore bring the rice to a creamy smooth consistency. Add a little stock to the vegetables if necessary.
Add some drops of Pons Infused oil with Black Truffle to serve.
A few drops of Pons Nonno Balsamic Vinegarare also fantastic for this recipe.
To make vegetable stock at home, boil the following ingredients in 2 litres of cold water; 1 onion, 1 carrot, 1 small leek, 1 celery leaf, 1 parsnip, 1 turnip and let it boil on a low heat for 40 minutes (vegetables may be lightly fried previously).