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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

CREAMY RICE & NAVARRAN ARTICHOKES

Creamy rice & Navarran artichokes: delicate Calasparra rice with artichoke hearts.
READY IN

1 hour

COOKING TIME

45 minutes

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 1 jar Navarrico artichoke hearts
IN STOCK
  • 3 tbsp Brindisa North & South olive oil
IN STOCK
  • 1.25 litres vegetable stock
  • 60ml / ½ sherry glass amontillado sherry
  • 1 tbsp Catalan oregano
  • 1 medium onion finely chopped
  • 1 tsp ground coriander
  • ¼ tsp ground white pepper
  • 250g Calasparra rice
IN STOCK
  • 300g petit pois
  • 2 cloves garlic, thinly sliced
  • 100ml crème fraiche
  • 100g finely grated 1605 Manchego semi curado
IN STOCK
  • Basil springs for garnish

METHOD

  1. Heat the oven to 220°C; line a roasting tray with foil.
  2. Cut the artichoke hearts in to quarters and leave to drain for a few minutes.
  3. Toss the artichokes in 1 tbsp olive oil to coat; spread the coated artichokes out on the roasting tray; roast until one or two artichoke start to show a little brown on the edges – approx. 12 minutes; remove the tray from the oven and loosen the artichokes gently from the foil; put to one side.
  4. Heat the stock, sherry and oregano to a low simmer.
  5. In a large saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened - approx. 5 minutes; stir in the rice to coat, followed by the peas and the garlic.
  6. Stir the stock into the rice mixture, a ladle at a time, and bring to a simmer; cook until most of the stock has been absorbed – approx. 18 - 20 minutes – stirring every minute or two; taste for seasoning.
  7. Gently stir in the artichokes, then after a minute add the crème fraiche and cook gently for a further 5 minutes.
  8. Stir in the cheese, switch of the heat and leave for 5 minutes.
  9. Garnish the plates with basil.

ingredients

  • 1 jar Navarrico artichoke hearts
IN STOCK
  • 3 tbsp Brindisa North & South olive oil
IN STOCK
  • 1.25 litres vegetable stock
  • 60ml / ½ sherry glass amontillado sherry
  • 1 tbsp Catalan oregano
  • 1 medium onion finely chopped
  • 1 tsp ground coriander
  • ¼ tsp ground white pepper
  • 250g Calasparra rice
IN STOCK
  • 300g petit pois
  • 2 cloves garlic, thinly sliced
  • 100ml crème fraiche
  • 100g finely grated 1605 Manchego semi curado
IN STOCK
  • Basil springs for garnish
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