Creamy Rice with Green Asparagus, Preserved Lemon, and Light Goat Cheese Cream with Pistachio

Name: Creamy Rice with Green Asparagus, Preserved Lemon, and Light Goat Cheese Cream with Pistachio
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 11.3 oz Short-grain rice; 8.8 oz Green asparagus; 2.8 oz Shallot; 2 cloves Garlic; 4 cups Vegetable broth; 1/2 cup Dry white wine; 3.2 oz Soft goat cheese; 1/3 cup Cooking cream; 2 tbsp Preserved lemon; 1.2 oz Shelled pistachios; 1.5 tbsp Butter; 2 tbsp Extra virgin olive oil; 1 tsp Fresh thyme; 1/4 tsp Black pepper; 1 tsp Salt

An original and elegant creamy rice dish made with sautéed green asparagus, aromatic preserved lemon, white wine, and a light goat cheese cream for richness and contrast. Toasted pistachios add a crunchy finish.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g Short-grain rice (tipo arborio or bomba)
250 g Green asparagus (without the parte dura, cut en trozos)
80 g Shallot (chopped fina)
2 cloves Garlic (chopped)
950 ml Vegetable broth (hot)
120 ml Dry white wine (for desglasar)
90 g Soft goat cheese (without corteza)
80 ml Cooking cream (for the cream ligera)
30 g Preserved lemon (solo the piel, chopped muy fina)
35 g Shelled pistachios (tostados and troceados)
20 g Butter (for terminar)
30 ml Extra virgin olive oil (divided)
2 g Fresh thyme (solo the leaves)
1 g Black pepper (freshly ground)
5 g Salt (ajustar to taste)

Nutrition facts

per serving

478 kcal

Calories

11.2 g

Protein

54.6 g

Carbs

21.4 g

Fat

3.9 g

Fiber

50.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
1. Heat the vegetable broth in a small saucepan and keep it over very low heat so it stays hot throughout the cooking process.
2
2. In a wide skillet or shallow pot, heat 1 tablespoon of olive oil over medium heat. Add the green asparagus with a pinch of salt and sauté for 3-4 minutes until bright green and tender but still slightly firm. Remove and set aside.
3
3. In the same pot, add the remaining tablespoon of olive oil. Add the chopped shallot and cook for 3 minutes over medium heat until translucent. Add the garlic and fresh thyme, and cook for 30 seconds more without browning.
4
4. Add the short-grain rice and toast it for 1-2 minutes, stirring, until the grains are glossy.
5
5. Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol has mostly evaporated.
6
6. Add one ladle of hot broth and cook over medium heat, stirring often. When the liquid is almost absorbed, add more broth. Repeat this process for 16-18 minutes.
7
7. Halfway through cooking, add the finely chopped preserved lemon and black pepper so the rice absorbs the flavor evenly.
8
8. While the rice cooks, make the light cream: in a small saucepan over low heat, combine the soft goat cheese and cooking cream. Stir for 2-3 minutes until smooth and homogeneous. Do not let it boil vigorously.
9
9. When the rice is creamy and al dente, add the reserved asparagus and stir for 1 minute to combine and heat through.
10
10. Remove the pot from the heat. Add the butter and half of the light goat cheese cream. Stir vigorously to finish the rice until glossy and creamy. Adjust salt if needed.
11
11. Serve immediately, spooning the remaining light goat cheese cream on top and finishing with the chopped toasted pistachios.
12
12. If you want to warm the plates before serving, you can heat them for 5 minutes in an oven preheated to 200°F / 95°C, then serve the rice right away.

Chef tips

For an even creamier texture, add the final ladle of broth just before finishing with butter and cheese. Finely chop the preserved lemon so it perfumes the dish without overpowering it.

Substitutions

You can replace the shallot with sweet onion, the goat cheese with ricotta or mild cream cheese, and the pistachios with almonds or walnuts if preferred. If you do not want to use wine, replace it with the same amount of vegetable broth plus a few drops of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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