Ingredients

Servings 8

• 1 lb Carnaroli rice
• 7 oz broad beans
• 7 oz peas
• 3 artichokes
• 1 onion, chopped
• ½ cup extra virgin olive oil
• 1 ¾ oz butter
• 3 ½ oz grated Parmigiano Reggiano cheese
• pepper to taste

Preparation

15 minutes preparation + 25 minutes cooking

Put the oil and the onion into a pan, brown lightly, add the broad beans, peas and artichokes, season with salt and pepper, add some spoonfuls of water and simmer over moderate heat until the vegetables are cooked. Toss the rice into lightly salted boiling water, drain when “al dente”, transfer to a preheated serving plate, dress with the butter in small pieces and grated Parmesan. Stir. Arrange the vegetable sauté along the edges of the plate and in the center.