Preprocessing:

Brunoise the garlic and  onion and set aside.
Clean the vegetables and cut into julienne strips.
Clean and chop the vegetables for the vegetable stock.

          Elaboration: 

Cook the vegetable stock.
Sauté the garlic and onion without allowing it to brown.
Add the rice and sauté.
Drizzle with the boiling stock and add salt.
Simmer for 8 minutes. Finish cooking in the oven at 180ºC.
Sauté the vegetables in order of hardness. 
          Plating up:                                           

Place in the centre of the plate and add the vegetables on top.
Place the spinach on top
Sprinkle with chives
 

    Ingredients :

 Garlic, head0.20ud
  Rice Sos 0.80kg
  Onion 0.30kg
  Orellana mushrooms 0.20kg
  Courgette 0.25kg
  Peas 0.15kg
  Chives12g
  Vegetable foundation  2l
  Asparagus 130kg
  Spinach .050 kg
  Table salt 020 kg
  Pumpkin 013 kg