Riz crémeux aux oignons à la poêle

Ingrédients

• 1/4 cup extra virgin olive oil (60 ml)
• 2 medium yellow onions (thinly sliced)
• 4 cloves garlic (roughly chopped)
• 1 tsp dried oregano (1 gram)
• 1/4 tsp crushed red pepper (0.65 grams)
• 1 can white beans (14.5 oz / 400 grams)
• 1 liter vegetable broth (4 1/4 cups)
• 1 cup short-grain rice (similar to arborio) (190 grams)
• 1/4 cup grated Manchego cheese (30 grams)
• 2 tsp lemon juice (10 ml)
• sea salt & black pepper
• chopped chives for garnish

Préparation

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   After a couple of minutes, add in the sliced onions, mix together, then mix every 1 to 2 minutes so everything evenly sautés

3. 3

   After 10 minutes and the onions are translucent and lightly browned, add in the chopped garlic, oregano, crushed red pepper, and season with salt & pepper, mix together, then add in the canned white beans (drained and rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix

4. 4

   Once it comes to a boil, add in the rice and mix together until well mixed, then lower to a low-medium heat and simmer until the rice is just cooked through (check package instructions on the rice you are using, and make sure to mix the rice every 2 to 3 minutes, as this will help release the starch to give you that lightly creamy texture)

5. 5

   Once the rice is just cooked through, turn off the heat, add in the grated cheese and lemon juice, and give it one final mix

6. 6

   Serve directly out of the pan or transfer into shallow bowls, garnished with chopped chives, enjoy!