Sautéed rice with spring vegetables, green beans, carrots, cannellini beans and Grana Padano
Ingredients250 g Roma rice
50 g Grana Padano
100 g green beans
1 bunch baby spinach
80 g precooked cannellini beans
extra virgin olive oil
PreparationBoil the rice in plenty of salted water, drain when al dente and set aside in a bowl with a drizzle of olive oil.
In a large wok, brown the chopped shallot with 2 tablespoons of olive oil. Add the green beans and sauté for a few minutes, then add the carrots, cut julienne style and continue sautéeing over a high heat for a few minutes. Add the cannellini beans, season to taste with salt and pepper and cook over a high heat for a few minutes.
Add the rice, sauté over a high heat for a few minutes, then add the spinach.
Serve the rice warm, with a sprinkle of grated Grana Padano, some grated lemon rind and some freshly ground black pepper.