Broad bean, green pepper & artichoke rice

Name: Broad bean, green pepper & artichoke rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil, plus extra for serving; 1 green bell pepper, finely chopped; 1 echalion shallot, finely chopped; 3 clove/s garlic, crushed; 1 unwaxed lemon, zested, then cut into 8 wedges; 300 g bomba paella rice (or arborio risotto rice); 80 ml fino or manzanilla sherry (optional); 750 ml vegetable or chicken stock, warmed; 200 g broad beans (podded weight); 80 g sliced artichoke hearts (drained weight); 4 tbsp mayonnaise; 25 g pack flat leaf parsley, leaves roughly chopped

Inspired by Spanish arroz, here glossy grains of rice jostle with broad beans, green pepper and marinated artichoke hearts. A gloriously green one-pot.

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Vegetarian

Serves4
CourseSide
Prepare10 mins
Cook30 mins
Total time40 mins

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2 tbsp extra virgin olive oil, plus extra for serving
1 green bell pepper, finely chopped
1 echalion shallot, finely chopped
3 clove/s garlic, crushed
1 unwaxed lemon, zested, then cut into 8 wedges
300g bomba paella rice (or arborio risotto rice)
80ml fino or manzanilla sherry (optional)
750ml vegetable or chicken stock, warmed
200g broad beans (podded weight)
80g sliced artichoke hearts (drained weight)
4 tbsp mayonnaise
25g pack flat leaf parsley, leaves roughly chopped

Put 2 tbsp oil in a sauté pan or shallow casserole dish on a medium-low heat. Add the green pepper, shallot and a pinch of salt, then sauté for 5-6 minutes, stirring often, until softened. Add ⅔(two-thirds) of the garlic and all the lemon zest; cook for 2-3 minutes more, stirring. Add the rice, increase the heat to medium-high, and stir to coat. Pour in the sherry, if using, and allow to bubble and absorb into the rice, then add 600ml of the stock. Cover the pan and leave to simmer for 12-14 minutes, until the rice is just tender and most of the liquid has been absorbed (and the rice is not yet sticking).
Add the rest of the stock, stir in the broad beans and arrange the artichoke hearts over the rice. Cover and leave to cook for around 3-5 minutes, so the liquid is absorbed, and the rice is cooked through but not sticky. Meanwhile, in a small bowl mix together the mayonnaise and remaining crushed garlic. Take the pan off the heat, grind plenty of black pepper on top and squeeze over ½ (half) of the lemon wedges. Stir through the parsley and serve with an extra drizzle of olive oil, a dollop of the garlicky mayonnaise and the remaining lemon wedges for squeezing.

Typical values per serving when made using specific products in recipe