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Four vegetables rice

Author: Les Cultures de chez nous
Preparation 30
Baking 45
Portions 6
Freezing No


  • 300 gr (1 1/3 cup) of rice
  • 100 gr (1/2 cup) of butter
  • 1 onion
  • 750 ml (3 cups) of beef broth
  • 100 ml (1/2 cup) of dry white wine
  • 1 bouquets of artichokes poivrade
  • 12 green asparagus tips
  • 1 freshly peeled bowl of beans
  • 100 gr (1/4 pound) of snow peas
  • 1 lemon
  • 50 gr (1/4 cup) of Parmesan cheese
  • Salt and pepper up to taste
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  • Broke artichokes stem by keeping 3 cm of the stem (the comestible part). Remove hard leaves and slice sharp edges. Divide in half. Spray with half the lemon juice. Cook 15 minutes into 2 liters (8 cups) of salted and lemon boiling water. Set aside.
  • Rice preparation ;
  • Heat beef broth and keep simmering. In a thick bottomed cocotte, heat 70 gr (1/4 cup) of butter at medium heat. Add peeled and chopped onion. Fry for 3 minutes while stirring to melt everything up without burning. Add rice and mix well. Pour white wine and wait for it to be entirely evaporated. Soak with a ladle of broth. When rice has absorbed its liquid, pour another ladle. repeat this operation again and again until rice is entirely cooked. Count up to 18 minutes after the first ladle of broth. Rice must be creamy with firm grains.
  • Meanwhile, set 3 liters (12 cups) of salted water to boil. When boiling, soak asparagus tips, snow peas and beans. Cook 6 minutes and drain. Refresh beans and peel by simply pressing down with your fingers. Add all vegetables to the cooked rice, remaining butter, salt and pepper then sliced parmesan. Carefully heat for 2 minutes and serve.

Chef's notes

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