Brothy rice with vegetables, beans and turnips

Ingredients

For 1 serving

• White rice60 g
• Cooked cannellini beans130 g
• Turnips120 g
• Swiss chard100 g
• Tomatoes1
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Paprikato taste
• Saffronto taste
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Heat the vegetable stock in a small pan and dissolve the saffron in it. Peel the turnips and cut them into roughly 1 cm dice; grate the tomatoes on the coarse side of a grater, discarding the skins; wash the chard and cut it into pieces; drain the cannellini beans.
2. Heat the oil in a wide pan over a medium heat and cook the turnips for 5 minutes, then add the tomato and cook for another 3 minutes, until it thickens; add the paprika and stir for 30 seconds.
3. Pour in the hot stock, add the chard, beans and salt and bring to the boil.
4. Add the rice and cook over a medium heat for 16 minutes, stirring now and then, until tender but still sitting in plenty of broth; if it dries out too much, add hot water.
5. Turn off the heat and serve straight away: the rice keeps absorbing the broth.