Arroz Montsià

Red risotto with green asparagus and arugula



  • Cooking time arroz montsia
    Cooking time

    40 min.

  • Complexity Medium
    Complexity

    Medium

  • Servings arroz monstia
    Servings

    4

  • Granos de arroz monstia
    Montsià Rice

    Carnaroli

  • Recetas de Recipe of en monstia
    Recipe of

    Summer



Montsià rice and Mireia Carbó brings you this delicious red risotto with green asparagus and arugula. An easy dish to prepare that you will love!

Ingredients

  • 400 g Montsià Carnaroli Rice
  • 3 fresh beets
  • 1 bunch of green asparagus
  • 80 g grated Parmesan
  • 25 g butter
  • 50 g Parmesan
  • 1 l vegetable broth
  • 1 onion
  • salt
  • fresh arugula
  • olive oil
0/11 Ingredients
0/7 Instructions

Instructions

 
  1. Peel the beets. One cut it into cubes of half a centimeter and the others crush them together with two glasses of water.
  2. Peel the onion and cut it very small or grate it.
  3. Next, heat the broth. Inside a low saucepan, heat a little olive oil and cook the onion patiently.
  4. When the onion is cooked add the beet cubes and the sliced ​​asparagus. Cook them for 5 minutes. Add the rice.
  5. Heat the crushed beet and when it boils, add the rice and stir.
  6. Add boiling broth as the rice needs it for about 18 minutes and stirring it.
  7. At the end, add the butter and the Parmesan and serve each dish with a little arugula, seasoned with salt and oil. Serve quickly.

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