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Creamy rice & Navarran artichokes

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

Creamy rice & Navarran artichokes

Ready In

1 hour

Cooking time

45 minutes

Prep time

15 minutes

Serves

4 people

Ingredients
1 jar Navarrico artichoke hearts
3 tbsp Brindisa North & South olive oil
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
300g petit pois
2 cloves garlic, thinly sliced
100ml crème fraiche
100g finely grated 1605 Manchego semi curado
Basil springs for garnish
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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.

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Ingredients
1 jar Navarrico artichoke hearts
3 tbsp Brindisa North & South olive oil
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
300g petit pois
2 cloves garlic, thinly sliced
100ml crème fraiche
100g finely grated 1605 Manchego semi curado
Basil springs for garnish
Add all to basket

Add in stock items to your basket

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