Arroz a la huertana

Name: arroz a la huertana
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 bunch spring / forest onion; 1 green pepper; 1 bunch green asparagus; 200 gram frozen pea; 200 gram deep frozen garden beans; 2 clove garlic; 600 milliliters vegetable stock; 300 gram paella list; 300 gram risotto rice; 1 tablespoon butter; 1 bunch parsley; 1 Red pepper

Ingredients

2 tablespoon olive oil
1 bunch spring / forest onion
1 green pepper
1 bunch green asparagus
200 gram frozen pea
200 gram deep frozen garden beans
2 clove garlic

600 milliliters vegetable stock
300 gram paella list
300 gram risotto rice
1 tablespoon butter
1 bunch parsley
1 Red pepper

Directions

Heat the oil in a frying pan and stir fry the spring onions, peppers and asparagus for 2 minutes. Add the peas, broad beans and garlic and fry for another 2 minutes. Switch off the heat source and let it rest.
Meanwhile, bring the stock to the boil and add the rice while stirring. Boil for 10 minutes with stirring. Add all vegetables and cook for about 5 minutes at a low setting, until the rice is al dente.
Turn off the heat source and stir in the butter and parsley. Leave covered for 1 minute. Sprinkle the arroz a la huertana with the red pepper and the chopped leaves of the spring onions.