Braised Vegetable Rice
9,3 / 10
Heat the stock in a saucepan.
Heat the olive oil in a paella pan and gently fry the onion for 5 minutes without colouring. Add the garlic and cook for 2 more minutes then stir in the asparagus, courgette and rice and season with salt and pepper. Stir well to coat with the oil, then pour in the stock and stir once more.
Arrange the pepper slices on top and bring to a simmer, then cook without stirring for 10 minutes.
Cover the pan with foil or a lid, turn off the heat and leave to stand for 10 minutes. Uncover the pan and sprinkle over the parsley before serving.