Spring Rice (Primavera)

Name: Spring Rice
Yield: 5
Ingredients: 2 tablespoons of olive oil; 4 tablespoons of butter; 1 finely chopped onion; 4 cloves of garlic, minced; 1 courgette cut into cubes; 10 fresh asparagus spears (optional); 6 potatoes diced; 2 cups of rice (400g); 8 cups of chicken broth, hot (2 liters); 1 cup of fresh spinach leaves, chopped; Parmesan cheese, grated to taste; Salt to taste

1
2 tablespoons of olive oil
2
4 tablespoons of butter
3
1 finely chopped onion
4
4 cloves of garlic, minced
5
1 courgette cut into cubes
6
10 fresh asparagus spears (optional)
7
6 potatoes diced
8
2 cups of rice (400g)
9
8 cups of chicken broth, hot (2 liters)
10
1 cup of fresh spinach leaves, chopped
11
Parmesan cheese, grated to taste
12
Salt to taste

Ingredients

1
2 tablespoons of olive oil
2
4 tablespoons of butter
3
1 finely chopped onion
4
4 cloves of garlic, minced
5
1 courgette cut into cubes
6
10 fresh asparagus spears (optional)
7
6 potatoes diced
8
2 cups of rice (400g)
9
8 cups of chicken broth, hot (2 liters)
10
1 cup of fresh spinach leaves, chopped
11
Parmesan cheese, grated to taste
12
Salt to taste

Directions

1
Heat the olive oil and 2 tablespoons of butter in a pan
2
Cook the onion, garlic, courgette, asparagus, and potatoes until they are tender but still firm
3
Add the rice and let it toast for a bit
4
Add 1 cup of hot chicken broth at a time, stirring until the rice is cooked
5
Add the spinach leaves and cook for a few more minutes
6
Check the seasoning and add the remaining butter
7
Mix well and serve immediately with Parmesan cheese
8
Serves 5
9
483 calories per serving.