Easy

Rice with Serrano ham, mushrooms and goat’s cheese

Name: Rice with Serrano ham, mushrooms and goat’s cheese
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Rice (short-grain, dry); 250 g Mixed mushrooms (50 g stock and 200 g sautéed); 125 g Serrano ham (diced); 100 g Goat’s cheese (aged, for grating); 240 g Spring Onion (2; half for stock and half for sofrito); 6 g Garlic; 100 g Carrot; 1000 g Vegetable stock (1 litre); 35 g Extra virgin olive oil (20 g sofrito and 15 g mushrooms); 3 g Parsley; 1 g Salt (to taste)

Creamy rice without cream, with sautéed mushrooms, Serrano ham and goat’s cheese grated over to serve.

20 minprep

45 mincooking

4servings

2.223 kcalwhole recipe

556 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 65 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in calcium

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Rice short-grain, dry 300 g
Mixed mushrooms 50 g stock and 200 g sautéed 250 g
Serrano ham diced 125 g
Goat’s cheese aged, for grating 100 g
Spring Onion 2; half for stock and half for sofrito 240 g
Garlic 6 g
Carrot 100 g
Vegetable stock 1 litre 1000 g
Extra virgin olive oil 20 g sofrito and 15 g mushrooms 35 g
Parsley 3 g
Salt to taste 1 g

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Kitchen essentials

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Braun MultiQuick 5 hand blender

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Let’s get cooking

Method

Simmer the vegetable stock with half the spring onions, the garlic and 50 g mushrooms for 15 minutes. Blend the vegetables with the stock, without sealing a hot blending container tightly. Measure 850 ml and keep the rest for adjustments.
Chop the remaining spring onions and carrot. Soften in 20 g oil in a casserole for 10 minutes. Add the rice, stir and pour in the 850 ml hot stock. Simmer for 16–18 minutes, adding a little reserved stock if needed.
Brown the other 200 g chopped mushrooms in the remaining 15 g oil for 5–6 minutes. Add the Serrano ham and sauté for 30 seconds. Fold everything into the rice for its final 2 minutes of cooking.
Taste before adding salt. Divide between four plates and finish with freshly grated goat’s cheese and chopped parsley.

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Ingredients

Kitchen tools for this recipe Recommended kitchen tool

Braun MultiQuick 5 hand blender

Method

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