Rice with beans

Miniatura Monix (4 de 7)

In the middle of the wild bean and asparagus season, we bring you a Risotto-style rice to enjoy these two wonderful spring vegetables. A rice that tastes like a garden and reminds us that summer is at our doors.


  • 300g of rice
  • 1 onion
  • 2 cloves of garlic
  • 120g beans
  • 200g asparagus
  • 1 liter of broth


  1. We cut the onion, garlic, and asparagus; we peel the beans.
  2. In the wok, sauté the onion and garlic. When they take on color, add the beans and asparagus and cook well.
  3. We add the rice and sauté it a little with everything.
  4. Little by little, with the hot broth, we will add it and stir everything well in the wok.
  5. The trick to a very creamy risotto is to keep stirring and add the broth little by little.
  6. Once we have the rice cooked we can leave it for a few minutes to settle and accompany it with some fresh mint leaves, they give it a spectacular touch.

Reading next

Miniatura Monix (1 de 7)

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.