Vegetable rice 🥕🥕🥕🥕

To start we poach the vegetables cut into small cubes in a paella pan with hot oil over medium heat. Add the harder vegetables first and the softer ones later. Reserve the asparagus.

We heat the vegetable broth separately and pass water through the rice to remove excess starch.

Season the vegetables with salt, pepper and add a finely chopped clove of garlic. Add the crushed tomato to the vegetables, stirring so that it loses as much water as possible.

Add the rice only and mix well with the vegetables to get the flavor and to pearlize the grains (so it will be looser).

Now we can add the broth that we see that it will need and cook the rice for 10 minutes over high heat and another 10 minutes over low heat (depending on the rice). We add the asparagus together with the broth to make it firmer. Let it stand for a few minutes before serving!