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)

Total time1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min

Preparation and possible waiting: 20 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Goat’s cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

Rating Not yet rated

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

Jump to steps

20 minpreparation and possible waiting

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: 1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min

Preparation and possible waiting: 20 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 23 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

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

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.