Sautéed rice with spring vegetables, green beans, carrots, cannellini beans and Grana Padano
Easy
4 people
40 min
Ingredients
250 g Roma rice
50 g Grana Padano
3 carrots
100 g green beans
1 bunch baby spinach
80 g precooked cannellini beans
1 shallot
1 lemon
extra virgin olive oil
salt
pepper
Preparation
Boil the rice in plenty of salted water, drain when al dente and set aside in a bowl with a drizzle of olive oil.
